Vermicelli idli

It’s a different type of idli however, I am sure if you prepare it once you will surely love it and will prepare this idli often. If you are bored of eating same old breakfast like kellos, bread-butter, and dosa then try this out.

Ingredients:
1 cup vermicelli
1/2 cup rava(sooji)
3/4 cup curd/yogurt
3-4 strands coriander leaves
2-3 green chilies
2 tbl spns fresh/frozen coconut
1 tea spn oil
1/2 tea spn mustard seeds
1 tsp of Eno
1/2 tea spn urad daal
4-5 curry leaves
A pinch asafoetida
Salt- to taste.
Method:
Heat oil and fry vermicelli and rava for around 5-6mins. Let them cool to room temperature.
Add curd and keep it aside for around 1/2 an hour. If the vermicelli and rava soaks well, the idlis come out very soft. Add more curd if the batter becomes too dry.
Add coconut, salt, coriander leaves and green chilies (cut into small pieces).
Heat oil and add mustard seeds and urad daal when mustard starts popping and urad daal becomes brownish, add curry leaves and a pinch of asafoetida. Add this seasoning to the batter and mix well. Now add eno and mix well.
Put the batter in greased idli stand and steam them for 8-10 minutes on high.
Serve hot with coconut chutney and sambar.
Serves- 3-4
Tip: Make sure you do not add more salt as eno is also salty in taste.

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