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
Semolina and Vermicelli Instant Idli (Steamed Cakes) ~ Rava & Sevai Instant Idli
- 1 Cup Roasted Semi Coarse Semolina (Rava)
- 1 Cup Roasted Vermicelli (Sevai)
- 1/4 Cup Green Peas (Any vegetable of your choice)
- 1 tbsp Curd
- Chopped Green chilly to taste (Optional)
- 1 tbsp Chopped Coriander (Optional)
- Salt to taste
- 1/2 tsp Fruit Salt (Eno)
- Water as required
- Oil for greasing Idli moulds
- Water for steaming
- 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.
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