Instant Vermicelli Idly

Instead of the long process of soaking, grinding and fermenting the batter to make the traditional idlis, here is a quick and instant way to make idlis. I got this recipe from Eenadu’s Vasundhara.

Ingredients:

Vermicelli – 2 cups

Wheat rava/ sooji – 1 cup

Yoghurt – 1 ½ cup

Chana dal – 1 tbsp

Mustard seeds -  ¼ tbsp

Cumin seeds – ¼ tbsp

Green chillies – 3

Curry leaves

Coriander leaves

Cashew nuts broken – 2 tbsp

Ghee – 2 tbsp

Baking soda – 1/8 tbsp

Oil – 1tbsp

Salt to taste

Preparation:

• The above ingredients will make about 10 – 12 idlis.
• Heat a pan and add 1 tbsp of ghee and fry the sooji till it gives out a nice aroma and let it cool.
• Add the remaining ghee and fry the vermicelli till golden brown.
• In a mixing bowl, mix vermicelli and sooji with yoghurt adding very little water and let the batter sit for half an hour or more till the vermicelli is soft.
• Heat oil in a pan and fry the mustard & cumin seeds, chana dal and cashew nuts till golden brown and add these to the batter.
• Add the finely chopped green chillies, curryleaves, coriander leaves, salt and baking powder to the batter and mix well. Add water if required to have the consistency of regular idly batter.
• Now grease the idly plates and pour this batter into them and steam them in an idli cooker or a pressure cooker (without putting the weight) for 15- 20 min.
• Serve hot with chutney of your choice and idly karam.