Semiya Idli | Vermicelli Idli
Semiya Idli, also known as Vermicelli Idli, is a delightful variation of the traditional South Indian idli that is quick, easy to prepare, and incredibly delicious. Made with roasted vermicelli (semiya) and curd, this idli recipe is perfect for those busy mornings when you want a nutritious breakfast without spending hours in the kitchen. Unlike regular idlis, Semiya Idli requires only 30 minutes of resting time, making it an excellent instant option.
Why Choose Semiya Idli?
1. Quick and Convenient: With minimal preparation and no need for overnight fermentation, this idli is ideal for last-minute meal planning.
2. Nutritious and Light: Made with semiya and curd, this idli is not only light on the stomach but also packed with essential nutrients.
3. Versatile: Perfect for breakfast, a snack, or even a lunchbox option for kids and adults alike.
4. Customizable: You can enhance the batter with your favorite vegetables or spices to suit your taste preferences.
The process of making Semiya Idli is straightforward and hassle-free. The key steps include:
1. Roasting the Vermicelli: Start by dry roasting the semiya until golden and aromatic. This step ensures the idlis remain non-sticky and retain their structure.
2. Preparing the Batter: Mix the roasted semiya with fresh curd, water, and a pinch of salt to form a thick batter. Add a tempering of mustard seeds, curry leaves, green chilies, and grated ginger to enhance the flavor. Optionally, include finely chopped vegetables like carrots, beans, or peas for added nutrition and color.
3. Resting Period: Allow the batter to rest for about 30 minutes. This resting time allows the semiya to absorb moisture and soften, ensuring soft and fluffy idlis.
4. Steaming the Idlis: Just before steaming, add a pinch of baking soda or Eno fruit salt to aerate the batter. Pour the batter into greased idli molds and steam for 10–12 minutes until cooked.
Semiya Idlis are best enjoyed hot with a variety of accompaniments. Pair them with coconut chutney, tomato chutney, or a bowl of steaming hot sambar. You can also drizzle a little ghee on top for added richness.
Tips for Perfect Semiya Idlis
• Use Fresh Curd: Fresh curd adds a tangy flavor and helps bind the batter effectively.
• Roast the Semiya: Always roast the semiya to prevent the idlis from becoming sticky.
• Adjust Consistency: The batter should have a thick, pourable consistency. Add water gradually to achieve the desired texture.
• Do Not Overmix: Stir the batter gently after adding baking soda or Eno to retain its airy texture.
Whether you’re new to cooking or an experienced chef, Semiya Idli is a recipe that anyone can master. Its quick preparation, health benefits, and delightful taste make it a favorite for families across India. Serve it at breakfast, pack it in lunchboxes, or enjoy it as an evening snack – this idli never disappoints!
Ingredients
Semiya/ vermicelli-2 cups
Rava/ sooji -1 cup
Curd-2 1/2cups
Salt to taste
Cooking soda-1/2 tsp
Mustard seeds-1 tsp
Bengal gram dhal-2 tsps
Green chillies -2 nos finely chopped
Ginger 1 inch piece finely chopped
Curry leaves few
Curry leaves few
Ghee-1 tsp
Oil -1 tsp for greasing the idli plates
Method
👉In the same kadai heat ghee add mustard seeds, bengal gram dhal,green chillies,ginger and saute for a minute ,now the tempering is ready.
👉In a mixing bowl add the roasted semiya and rava ,curd, tempering,salt and cooking soda mix everything well and close with a lid and set aside for 30 mins for fermentation.
👉Grease the idli plates with oil and pour a laddle of the batter in each groove.
👉Steam the idlis for 10 mins.
👉Serve hot with chutney.
Preparation time-30 mins
Serves-4
Preparation time-30 mins
Serves-4