Semolina and Vermicelli Instant Idli (Steamed Cakes) ~ Rava & Sevai Instant Idli
One day I was scrolling through some Pinterest images and just saw this beautiful vermicelli (sevai) Idli's. Though I did not save the recipe, I had that in my mind. I did not made this for long as was not sure if anyone is going to eat it as vermicelli is not liked much. So one morning I had to make a quick breakfast as well as lunchbox for my kid and our office. Had just like 45 mins to do everything, breakfast, tea,lunchbox and make everyone ready and leave. So thought of making this Idli's. What I love about Idli's is that once you put a batch you have the next 10 mins to do other chores and multitasking is the way for those busy mornings.
Vermicelli is a traditional type of pasta round in section similar to spaghethi. In India vermicelli is known by various names as shemai, seviyan, shevaya, sev etc etc. Vermicelli is used in a number of dishes including a variation of kheer, a sweet dessert similar to rice pudding/kheer. Vermicelli are also used in many parts of India to make a popular dish called upma. Falooda is a again a very popular frozen dessert made with thin vermicelli.
I do always roast and keep semolina as well as Vermicelli(Sevai) so that it becomes easier for days like this, and the recipe is quite simple, just mix equal quantities of both and add vegetables of your choice with some curd and mix. Give the batter minimum 5 mins(10 mins better if you have time) resting time so that the semolina hydrates. In the meantime time grease your idli moulds and keep the water in the steamer for boiling. After 5 mins, add fruit salt and pour the batter in the idli moulds and done, let it cook for 10 mins. Garma garam idlis are ready, enjoy as is or with some spicy chutney.
Other Idli Varieties on my blog
Oats and Dalia (Broken Wheat) Idli
Instant Carrot Semolina (Rava) Idli
Semolina and Vermicelli Instant Idli (Steamed Cakes) ~ Rava & Sevai Instant Idli
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Ingredients
- 1 Cup Roasted Semi Coarse Semolina (Rava)
- 1 Cup Roasted Vermicelli (Sevai)
- ¼ Cup Green Peas (Any vegetable of your choice)
- 1 tablespoon Curd
- Chopped Green chilly to taste (Optional)
- 1 tablespoon Chopped Coriander (Optional)
- Salt
- ½ teaspoon Fruit Salt (Eno)
- Water as required
- Oil for greasing Idli moulds
- Water for steaming
Instructions
- Roast the Semolina and Vermicelli in some ghee (clarified butter) or oil , if not already roasted. Let it cool.
- Once cool, in wide bowl add the Semolina, Vermicelli, salt and curd and enough water. Mix everything. Do not too much water, we want a semi thick / dropping consistency batter, not runny. Let it rest for 5-10 minutes so that the Semolina hydrates/soaks water.
- In the meantime grease the Idli moulds and keep the water for boiling in the Idli vessel or in a wide vessel big enough for the Idli moulds.
- After 5-10 minutes, add the vegetables and give a quick mix. Just before putting the Idli batter in the mould add fruit salt and a tablespoon of water and mix everything. Adjust water consistency, if too thick. Do not add too much water, we want a semi thick / dropping consistency batter, not runny.
- Add the batter in the greased Idli moulds and keep the Idli moulds for steaming for 10 minutes.
- Remove after 10 minutes. Let it rest on the counter for 1 min. With a spoon, remove the Idli's.
- Serve it with chutney or tea for breakfast, or pack in your kid's or your office lunchboxes.
Love to read your comments and feedback. Do drop a line in the comment section if you like and do not forget to rate the Recipe. If you try this recipe, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter, Google+ and @Renunad on Instagram. Subscribe to my email list so that you get the recipe straight in your mailbox.
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This is one of those quick fix idlis!We use slightly sour curd / yogurt to mix instead of using water. It makes the texture even more softer.
I do love this instant version of rava idlis a lot. Adding vermicelli is a brilliant idea. The idlis look awesome and with a spicy chutney it would make an excellent breakfast.
That looks very inviting. Love this version of instant rava idli.
I have always wanted to try the instant rava idlis... adding vermicelli to it would make it more filling and delicious... looks good...
That is a lovely combination of idlis and I agree these are the best for weekday mornings.
Smply love instant version of idlies, they are just prefect to kick start a day na.. Well done Renu. Am sure this semolina and vermicelli idli with some spicy chutney makes me happy definitely.
I also make semolina and vermicelli idli. I love this more than the Upma and would eat this any day for breakfast on dinner over the upmas. Looks good Renu!
love the idea of this - not having to wait for batter for ferment
This is one of my favorite idlis to make and eat. 🙂 I soak the mixture in yogurt though like the rava idli preparation. These make a great choice for breakfast.
Instant Rava idli is a regular in my home. By adding vermicelli to it you have made it special. Perfect for breakfast nad tiffin as well
Those sooji & semya idli look soft and fluffy. Quick to make and perfect for those busy weekday mornings.
Quick breakfasts are such boons. I love semiya idlis and yours has turned out great!
I love instant rava idly, such a relief on days i ran out of dosa batter. with semiya these idlies look great!
Never tried Idlis with vermicelli.. looks interesting .. soft and spongy!!
Thank You
Thank you, Renu, for this blog. I appreciate your recipes as well as your efforts.
I am trying to reduce gluten in my cooking. Do you think i could use cornmeal instead of the semolina in this recipe?
yes it should work. Thank you Donna, for your kind words.