I think this Rava Vermicelli Idli must be of those few recipes that got done almost immediately after the know-how. Ever since we made the Wheat Idli, Athamma has been after me to make this. Actually, Amma saw us making the Bansi Rava Idli, she makes a change to the recipe by making it a Rava Idli with Vermicelli and to boot, she sent some to Athamma. Well ever since then, I have been pressured to attempt it.
Since this week I decided not to make Idli on Monday as Konda wanted a change, without realizing that Tuesday was a holiday, we went ahead with soaking the rice for idli. Naturally, we can't make Idli on a holiday right. Every time I pack the Idlis, somehow Chinnu gets on the scene, with stern voice tells me "Amma, Idli Votthu anni sepunnanu katha?" (Mom, I have told you I don't want Idlis) I just nod my head and get on with my work.
After all, it's not me who was going to feed him and he normally eats whatever put in front of him by his school folks. It's a blessing, really! Finally, it turned out that breakfast was Poori with Kala Channa, his favorite. He was happy being fed that. So as a reward, I saved up the Idlis for today. Athamma was reminding me the day through that I am yet to ask Amma about the recipe. I finally did at late night and even wrote it down.
We decided to make very small quantity as we had the regular Idli batter too. I used the smallest cup in my household, which measures about 50 gms I think, not really sure. I have taken a picture to make things more clear. Will try to measure the exact amount one of these days for sure. After a day at home, and an outing last evening, I was really energized to get up early than normal. The result is this step by step picture. Else it is really too crazy to manage.
Making of this idli is really really too simple and the result will pleasantly surprise you. If you are fans of Rava Idli (which I am), believe this works as a breeze. To be frank, I have never attempted at the authentic Rava Idli all by myself. So making something with rava, even if it was only half and getting a perfect shaped idli that also tasted great, felt really good.
This is yet another dish most idle for Diabetes. Very tasty and quick to make, all under 40 mins from start to end!
Since I had time I took this in steps, I hope you find it useful!
Heat a nonstick pan, dry roast Sooji till you start smelling the aroma. Remove keep aside.
At this stage, it was really thick. I allowed it to rest for 5 minutes hoping that water will come out. But nothing like that happened. Only it became a thicker mass with the Rava and Vermicelli absorbing all the moisture. Add almost 1/4 cup of water to the mix and mix well to get a consistency that is not pouring yet loose. Almost like the regular Idli batter consistency.
Let it rest for 30 mins, if you are in a hurry like me, obviously you will disturb it by 20 mins and proceed with making the idlis.
Meanwhile heat a pan with oil, season with mustard, Urad dal, Bengal gram. When done add the onions, curry leaves and cashews if you are using it. Sauté well so that the onions get browned.
Savory Rava Semiya Idli
Ingredients Needed:
For the batter
50 gms Semolina / Rava / Sooji
50 gms Vermicelli
1 & 1/4 cup Curds use the same cup as you measure the rava and vermicelli
Water as required to thin the batter
Salt to taste
For Seasoning
1 medium Onions
2 medium Green Chilies
1/4 tsp Mustard Seeds
1/4 tsp Urad dal
1/2 tsp Chana Dal /Bengal Gram
5 nos Cashew nuts
Coriander leaves handful
Curry leaves few
Method to prepare:
The recipe calls for the regular measuring cup, but I used the smallest one on hand, which might measure up to 50 gms.
Heat a nonstick pan and dry roast Rava on high, while you keep stirring it to prevent from getting burnt. Repeat with the Vermicelli
Then put the vermicelli and roast again until you see it nicely done. This takes abt 2 -3 mins.
Allow it cool, measure 1 and 1/4 cup of curds and mixed to the Rava and Vermicelli along with salt.
Check the consistency, if it is too thick thin it by adding a little water. Then allow it to rest for 30 mins.
Meanwhile heat a pan with oil, season with mustard, Urad dal, Bengal gram. When done add the onions, curry leaves and cashews if you are using it. Sauté well so that the onions get browned.
Add this mix to the batter and mix well.
Grease the idli plates with oil and pour a ladleful of the batter.
Steam for 10 – 15 mins depending on the idlis.
Enjoy with any side dish of choice!
Notes:
The amount of water to be used depends on the quality of the Semolina and Vermicelli. So add in little by little. We don’t want the batter to be too thin. The batter consistency should not be pouring one yet loose enough. Almost like the regular Idli batter consistency.
The batter can be allowed to rest for 1 hr for more softer texture. But 20 mins was fairly fine. if required you can add a very tiny pinch of cooking soda.
Again how many minutes required for steaming depends on the number of plates used in the Idli pan. I used 6 plates one and normally steam it for 15 mins. With just two plates it can be even less.
Recipe
Savory Rava Semiya Idli
Ingredients
For the batter
- 50 gms Semolina / Rava / Sooji
- 50 gms Vermicelli
- 1&1/4 cup Curds use the same cup you used to measure the rava and vermicelli
- Water as required to thin the batter
- Salt to taste
For Seasoning
- 1 medium Onions
- 2 medium Green Chilies
- 1/4 tsp Mustard Seeds
- 1/4 tsp Urad dal
- 1/2 tsp Chana Dal /Bengal Gram
- 5 nos Cashew nuts
- leaves Coriander handful
- leaves Curryfew
Instructions
- The recipe calls for the regular measuring cup, but I used the smallest one on hand, which might measure up to 50 gms.
- Heat a nonstick pan and dry roast Rava on high, while you keep stirring it to prevent from getting burnt. Repeat with the Vermicelli
- Then put the vermicelli and roast again until you see it nicely done. This takes abt 2 -3 mins.
- Allow it cool, measure 1 and 1/4 cup of curds and mixed to the Rava and Vermicelli along with salt.
- Check the consistency, if it is too thick thin it by adding a little water. Then allow it to rest for 30 mins.
- Meanwhile heat a pan with oil, season with mustard, Urad dal, Bengal gram. When done add the onions, curry leaves and cashews if you are using it. Sauté well so that the onions get browned.
- Add this mix to the batter and mix well.
- Grease the idli plates with oil and pour a ladleful of the batter.
- Steam for 10 – 15 mins depending on the idlis.
- Enjoy with any side dish of choice.
Notes
Again how many minutes required for steaming depends on the number of plates used in the Idli pan. I used 6 plates one and normally steam it for 15 mins. With just two plates it can be even less.
Rujuta says
Hi… Following your blog…….
Great idlis…tasty bhi aur healthly bhi :)) thanks for sharing the step by step recipe… great click….
Asha says
Wonderful recipe. Looks very good, love the idea of seasoning the idli batter.Must try this.
I have seen the boxes of ready mix of the Semia and Rava idli, but never tried it I think.
simplyfood says
Lovely recipe simple and easy to make.Nice step by step instructions also.
deepti says
Love ur rava & vermicelli idli...will give a try 4 sure ...Nice presentation 2 ..
cheers
deepti
AshKuku says
Awesome & uniquely made idlis.... Yummy twist though..... But I really admired the twist.... That makes the regular boring idlies to a delightful delicacy.....
Ash....
GR says
Good receipe for Instant idly.
TREAT AND TRICK says
Great idea, healthy and yummy idli. Thanks for sharing.
Deepa G Joshi says
wow..The pics are so delicious... munching...love the recipe.
Happy Cook says
Just looking to the pic itself i can imagine how delicous this idlie taste.
Anonymous says
Hi...Your recipe is different from usual rava idly... ur recipe really good.It is really a innovative dish.. Best wishes for u..
Srivalli says
Thank you everybody, I am glad you all liked this Idli variety!