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Semiya or Vermicelli Idli's

Written By Srimathi Mani on Friday, April 4, 2008 | 9:26 AM

Over time I have been collecting recipes from people in my family. I have documented it and have been trying them out and also changing to suit my needs. One such recipe is the semiya idli that my aunt "Chukku Manni" as we affectionately call her gave me the last time I visited India. She gave me the onion less recipe but I love onions and I always add it to most things I cook. We had saymeya idli for dinner on Wednesday and I wanted to share this recipe.



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Gadgets:

Wok
Bowl
Idli plates
Cutting Board
Knife
Plate
Rice cooker

Ingredients:

Makes 16 Idli's.




Vermicelli or semiya (roasted or unroasted) - 2 cups
Oil- 3 tbsp
Asafoetida powder a few shakes
ginger - 1 inch
Onion - 1/2
Peas and carrot mix from Vons(freezer section)- 1/2 cup
Cabbage - 1 cup ( must have cabbage)
Green Chillis - 2
Salt to taste
Cilantro
Cashews roasted a few
Mustard - 1 tsp
Curry leaves - a few
Trader Jose butter milk - 3/4 cup or take curds and beat it to a Idli batter consistency.
Water for rice cooker

Preparation:

1. Heat the Wok or Kadaai on the stove and add 1 tbsp oil to it.

2. If you have unroasted semiya add 2 cups of it to the oil and roast on medium flame until they turn a little golden.Remove this and transfer to a plate and allow it to cool.




3.In the same Wok add 1 tbsp of oil and add asifotita,mustard seeds and when that pops add green chillis, curry leaves,ginger, onion and cook until the onions are half cooked. Add the remaining veggies and cook them a little. Add cashews and cilantro to the mix and transfer them to a bowl and allow them to cool.




4.When both the semiya and the veggies are cooled add the buttermilk/curd mix so that you have just enough to mix and then allow them to rest for 10 mins.


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5.Then apply a little oil to the Idli plates and spoon in the mix and cook then. I usually cook them in a rice cooker by adding a little water to the base of the rice cooker and then placing the idli plates in it.


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6. Cook this for about 7-10 mins and you have delicious semiya idli's.It can be served with ketchup, chutneys,sauces etc.


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7. This one is a fool proof recipe.


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4 comments:

  1. This is not like semiya upma..this is really different. I made it for my husband's friends and they all loved it.. all the idli's got over in a flash of time.. Must try recipe. Great recipe srimathi

    ReplyDelete
  2. Nice one, tried it...easy and yummy, thanks

    ReplyDelete
  3. tried it, easy to make and was tasty... thanks

    ReplyDelete

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