Vermicelli Idli

Semya Idli.

Vermicelli is soaked in yogurt and spices. It is then tempered with spices and batter is left aside for sometime.Then it is filled in idli moulds and steamed till done. Vermicelli idli can be served with sambar or with any chutney of your choice.
Makes: around 8 Vermicelli Idli.

Ingredients:

Vermicelli 1 Cup
Yogurt 1 Cup
Green Chiles 1 – 2
Ginger 1 inch Piece
Salt to taste
Cilantro to garnish

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Wash and finely chop the cilantro.
Remove stems, wash and mince the green chiles.
Peel, wash and mince the ginger.
In a mixing bowl, mix together vermicelli, yogurt and salt.

Heat oil in a pan, add all talimpu ingredients in order.
When cumin seeds change color, add ginger and green chiles.
Fry briefly and remove from heat and add to above vermicelli bowl.
Add around quater cup of water to make the mixture little running so that vermicelli can soak up the flavor.
Set aside the vermicelli mixture for around 15 minutes.

Grease the idly mould with little ghee.
Pour a big scoop of vermicelli mixture into each idly mould.
Steam the idlis for 15 minutes and remove from heat.
Let the idli cool off a bit before removing onto a bowl.
Garnish with cilanto and serve vermicelli idli with any chutney of your choice.
Notes: Make sure to steam the idli well.

Suggestions: For a more firmer idli, reduce the amount of yogurt and water a bit.
Variations: Check out other vermicelli recipes here .
Other Names: Vermicelli Idli, Semya Idly.

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Coconut Idly

Kobbari Idlilu.

For idli, batter is first prepared with urad dal and idli rawa. Idli moulds are layered with scraped coconut and other ingredients before adding the batter. The prepared idli batter is then poured into the idli moulds and steamed till done. Serve coconut idli with sambar or chutney of your choice.
Makes: around 8 Coconut Idly.

Ingredients:

Urad Dal 1/2 Cup
Idly Rawa 3/4 – 1 Cup
Salt to taste
Ghee as required

Scraped Coconut 4 tbsps
Onion 1 Small
Green Chiles 2
Ginger 1 inch Piece
Cilantro few Sprigs

Method of preparation:

Remove stems, wash and finely slice the green chiles.
Peel and finely chop the onion.
Peel and thinly slice the ginger.
Wash and finely chop the cilantro.

Soak urad dal in water for 3 – 5 hours.
Refresh the urad dal in fresh water and grind it into fine paste adding minimum water.
Soak idly rawa in water for half an hour.
Squeeze the water out of idly rawa and keep aside.

Mix the ground urad dal and idly rawa together by adding few pinches of salt.
Leave the batter in a warm place for couple of hours.
Mix in some water if the batter is too thick and not pourable.

Grease the idly mould with little ghee.
Place 2 – 3 green chile slices, few slices of ginger, a tsp of chopped onion, tsp of cilantro, a tbsp of scraped coconut on each idly mould before adding the batter into the mould.
Pour a big scoop of idly batter into each idly mould.
Reserve the remaining batter in the refrigerator for further use.

Steam the idlis for 15 – 20 minutes and remove from heat.
Let the idli cool off a bit before removing onto serving plate.
Serve coconut idly with sambar or any chuntey.
Notes: Make sure to use the scraped coconut.

Suggestions: If the idli is not properly cooked inside, steam them for couple more minutes until they are done.
Variations: You can also mix all the ingredients into the idli batter if desired.
Other Names: Coconut Idly, Kobbari Idly.

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