Instant Carrot Rava Semiya Idli | Instant Carrot Semolina Vermicelli Idli

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For the second day of doing instant Dosas and Idlis, I have a simple one made with Vermicelli and Rava. I have previously made a similar idlis, however this time it is made with Eno or Fruit salt. Using Eno or Fruit salt, you don’t even have to set the batter to rest. You can immediately pour into the moulds and steam. Dhoklas use the same concept of steaming with eno. So it’s only natural that these idlies turn out fantastic. 
While this is sometimes made using regular methods of resting, today’s recipe is very quick as it doesn’t require any resting time. I almost took a risk as I served this for hubby dear’s breakfast without any backup plan. I was very happy hearing him say that it tastes very good. So another one for a quick breakfast fix. This also works out as a healthy breakfast for Diabetes.

Instant Carrot Rava Semiya Idli 

Ingredients Needed:

Semolina / Rav – 3/4 cup
Vermicelli / Semiya – 1/2 cup
Curds – 3/4 cups
Eno / Fruit Salt – 1/2 tsp
Carrot, grated – 1/2 cup
Salt to taste
Water – 1/2 cup

For Tempering

Oil – 1 tsp
Onions – 1 medium
Green chilies -1  medium
Curry leaves handful
Chana dal – 1 tsp
Cashew nuts 5 nos

How to make the Instant Idlis

In a non stick pan, dry roast the rava till it starts turning colour. Remove and then roast the vermicelli as well. Transfer to a bowl.

In the same pan, add oil heat and add the onions, curry leaves, green chilies, chana dal, cashew nuts. Roast well.

Now add all this to the pan, mix well. Now add the curds and mix everything well.

Add water and mix to ensure the batter is pourable consistency.

Fill the idli pan and keep on heat.

Now add the eno to the idli batter and mix well.

Grease the idli moulds and pour into the moulds.

Close the pan and steam for 10 – 15 mins.

Serve with chutney

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 34

Instant Carrot Rava Semiya Idli | Instant Carrot Semolina Vermicelli Idli

Course Breakfast
Dish Type Idli Varieties
Author Srivalli
Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

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