Vermicelli Idli

I tasted the Vermicelli idlis for the first time when I was working in Bangalore. I stayed in a rental house with my friends at first floor and the owner aunty was staying at the ground floor. She was a very nice aunty, a little old and she was staying alone. So sometimes she used to invite us on weekends for breakfast or dinner. Once she made us these idlis and they were so delicious. I still can remember those soft and yummy idlis. I made these idlis few times later. Now it's been so long I prepared these and hence I made it for yesterday's breakfast. I prepared it just like how I make Rava Idly which I am yet to post.

The best part about these idlis are no worries of grinding and fermenting. These can be made so quick and can be prepared as breakfast or snack. Add vegetables you prefer to make it colourful and healthy. My son is very fond of Vermicelli upma and I knew he will love these too. I served these with sambhar and all enjoyed the breakfast !!

What you need?

1.5 cup Vermicelli

1 cup Yoghurt

1/2 cup grated Carrot

1/2 tsp Mustard seeds

5-6 Curry leaves chopped

1" pc Ginger chopped

3-4 Green chillies chopped

a pinch Asafoetida

1/4 cup shredded Coconut (optional)

1 tsp Oil

Salt

How to prepare?

Heat oil in a pan. Splutter mustard seeds. Add asafoetida, ginger, green chillies and curry leaves, saute for a minute. Add carrot and saute for a couple of minutes until raw smell goes. Keep this aside to cool.

If you are using unroasted Vermicelli, then fry it in a little oil until golden brown. Use it once cooled.  If you have roasted Vermicelli,  you can use it directly.  I have used roasted Vermicelli here. 

Beat the yoghurt well and add it to vermicelli. Mix well. Add a little water (I added about 1/4 cup) if necessary so as to make the batter. This batter will be thick unlike the usual idly batter, so it won't have a flowing consistency. Now add the carrot mixture, coconut and salt to this and combine everything well. Keep this aside for 15-20 minutes, half an hour would be best.

Grease the idly stand with a little oil. Pour the vermicelli batter into each mould. Spread it a little using the ladle. Steam for 10-12 minutes.

Serve hot with sambhar or chutney.

Makes about 15 idlis.

Notes:

* Add vegetables as you prefer. You can also add some coriander leaves to the batter.

* The idlis taste best when served hot.