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Vermicelli Idli

Course Breakfast, dinner, lunch
Cuisine Indian



  • ¾ cup Coconut chopped
  • 12-15 Curry Leaves
  • 1-2 Garlic Cloves
  • 1-2 Green Chilli
  • Salt according to taste
  • 1.5 tsp Roasted Chana


  • 1 cup Suji/Rava/Semolina
  • 1 cup Vermicelli
  • 1 cup Curd
  • 1 cup Water
  • 2 tbsp Broken Cashew
  • 2 tbsp Peanuts crushed
  • 1 tbsp Chana Dal
  • 1 tbsp Urad Dal
  • 8 Curry Leaves
  • 1 tsp Eno Fruit Salt
  • Salt according to taste
  • 2 tsp Oil
  • 1 tsp Oil for greasing



  • In a mixer jar take all chutney ingredients. Add some water and grind to paste.


  • Take a pan and dry roast vermicelli on medium heat till they are light brown.
  • Take them out in a mixing bowl. In the same pan add 2 tsp of ghee and add both the dals.
  • Roast them for few seconds and add cashew and peanuts. Stir and roast them till they are light brown in color.
  • Now add curry leaves stir well and add mustard seeds. When mustard seeds crackle add suji.
  • Roast suji till it gets light pink then transfer the mixture in bowl also add roasted vermicelli to it.
  • Let the mixture cool down completely. When mixture is cold add curd , salt and mix well .
  • To this add water and mix it. Cover the bowl and let it rest for 20 minutes. After 20 minutes grease idli mold with oil.
  • Heat the steamer. Add eno fruit salt to batter and mix thoroughly. Transfer the mixture in idli molds.
  • Steam idlis for 12-15 minutes. After 12-15 switch off the steamer take out the idli mold.
  • Let it rest for few minutes. Take semiya rava idli out.


Keyword south indian
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