Soft & Instant Morning Vermicelli Idli

By Hebbars Kitchen · 30 min

Ingredients

Instructions

1. Dry roast the rava on low heat until fragrant.
2. Roast the semiya in 1 teaspoon of oil until crisp and lightly golden.
3. Add the curd to the rava and semiya.
4. Heat 2 teaspoons of oil, then add the mustard seeds, urad dal, chana dal and asafoetida. Add the green chili, ginger and curry leaves, then the turmeric, and sauté until it splutters.
5. Pour the tempering into the same bowl. Add the coriander leaves and salt, and mix well.
6. Add water as needed and mix well.
7. Rest the batter for 20 minutes.
8. Just before steaming, add a pinch of baking soda and mix until frothy.
9. Pour the batter immediately into a greased idli plate without resting it further.
10. Steam over medium heat for 8 to 10 minutes.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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