Vermicilli idli

This is India's favorite pasta, just like the Italian vermicelli but in small bits. It is called semiya in Tamil and we use it mostly for kheer or payasam, like Nupur's delicious one here. Some less known uses for it is in upma and also in making spiced idlis. Think vermicilli bound by rava idli batter and flavored with nuts and curry leaves and green chilies. That is semiya or vermicelli idli. No fermentation is required because of the addition of yogurt and baking powder. If the yogurt is sour, I like to eliminate baking powder also.

Vermicilli idlis

Vermicilli – 1 ½ cups
Semolina- ¾ cup
Ghee- 2 tsp
Oil-3tbsp
Fresh yogurt- 2 cups
Water-approx 1/2 cup or less
Chopped green chillies- 1 tsp
Cumin seeds-1tsp
Asafoetida powder- 1 tsp (optional)
chana dal- 1 tsp
Curry leaves- a handful
Chopped cilantro-2tbsp
broken cashew- 3 tbsp
Baking powder- ½ tsp
salt as required

Fry the vermicilli and the semolina separately in the ghee to a light golden colour. Take away and let them to cool in a bowl. Heat oil. Add the cashew, cumin seeds, chana dal and asafoetida and fry for a few seconds until cashew is golden brown. Add the green chilli and curry leaves and fry for a few minutes. Add this to the vermicilli mixture. Add the beaten yogurt, cilantro and the baking powder with the water and enough salt. Mix well. You should have a batter with a rice idli consisitency. Keep this mixture covered for 15-20 minutes, then mix well and pour the batter into greased idli moulds. Steam them for about 12 min until tester comes clean.