- Submitted by Dahlia
(Vermicelli Idlis, Instant seviya idli, spaghetti idli, Semiya Rava Idli)
My LO has moved to UKG from this academic year and I am so thrilled and happy about it. No doubt it’s a big joy when children graduate from one class to other but this graduation brings an extra dose of happiness for me as from this year onwards he will have full day school every Friday. I was waiting for this since such a long time and finally, at least for one day I would get some ‘ME’ time after I finish my all work. Ever since the full day ‘Friday’ has started, both the children have teamed up and want different varieties in their lunch boxes. Previous day, I promised them that I will keep rawa idlies with onion chutney in their lunch box.
Next morning I discovered from my pantry that there was very little rawa left. I just had some roasted semiya or vermicelli. I was in a fix and I could imagine a big hue and cry for not getting their favorite lunch. I faintly remembered the semiya idli or vermicelli idly recipe reading in one of the Tamil magazines. Without wasting any further time, I geared my preparation of semiya idli. I added some grated carrots and cashew nuts which gave a nice color and crunchiness to the idlies. When my children got up and they saw their tiffin boxes with the idlies, they jumped with excitement saying, “Wow mom, you have made noodles idli; this looks so yummy” and hugged me tightly. Wow!!! The contented feeling I had at that moment is just priceless. I felt as if I was the best mother in the world.
All you guys must definitely give a try to this easy and delicious recipe to see the same happiness in your family face.
Recipe for Semiya Idli
Preparation Time : 10 minutes
Cooking Time : 20 minutes
Serves : 4
- Thin Semiya (roasted & broken) - 2cups
- Roasted Rava - 1 cup
- Curd/yogurt - 2 cups
- Baking soda - 1/2 tsp
- Salt - to taste
- Oil- 2 tsp
- Mustard seeds - 1/2 tsp
- channa dal - 1 tsp
- Urad dal - 1 tsp
- Curry Leaves- 4-5 (chopped)
- Asafoetida - a pinch
- Grated Carrot
- Grated Coconut
- Grated Ginger
- Green Chillies
- I usually buy roasted rava and roasted semiya. If you have the un-roasted one, then roast the rava and semiya till it turns slightly brown and gives a nice aroma. Break it into small pieces before you make the batter.
- I have used thin semiya in this recipe. You can also substitute with thick semiya or pasta varieties (spaghetti, angel hair etc).
- Mix together the dry ingredients - semiya, rava, baking soda and salt.
- Mix the curd with it to form a thick batter. It should be thicker than normal idli batter. You can add 1 or 2 spoons of water if needed.
- Heat oil in a separate pan and fry the mustard seeds, channa dal and urad dal.
- When the dals turn golden brown, add the curry leaves and asafoetida.
- Add this tempering to the batter and mix well. You can also add any of the optional ingredients to the batter to make it more flavorful.
- Let the batter rest for 15-20 minutes.
- Grease idli plates and fill 3/4 th of the molds with the batter.
- Steam in a idli cooker or pressure cooker for 15-20 minutes.
- Let the idlis rest for 5 minutes before you remove them from the moulds.
Serving Semiya Idli
- Make the batter little more thinner and make semiya dosai or vermicelli dosa with it. While making vermicelli dosa, finely chopped onions and green chilies add an extra flavor and taste to the dosa.
- You can also make with thin varieties of pasta like spaghetti idlis, angel hair dosa etc...
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