Idlis is one of the lightest and tasty food that we all love to eat. We all have eaten idlis made from rice and dal but have you ever tried Vermicelli Idlis? I was surprised when my friend told me about this recipe. I tried making it the same night and it was an instant hit with my family. Yes, the texture was different and taste too but it was nonetheless delicious and a healthy choice. So if you too want to experiment making this idli, here is the recipe:
Serves - 20 idlis (6-8 people)
Ingredients: (online grocery store to purchase Ingredients)
1 cup urad dal, soaked for 2 hours
1 cup suji, soaked for 20 mins
1 tsp Fenugreek seeds
2 cups Vermicelli, soaked for 20 mins
Salt to taste
Preparation:
Drain the split back gram and grind it to a fine paste by adding little water
drain Suji and grind with fenugreek seeds
Mix the 2 pastes together, add the drained vermicelli and add salt to taste
Take idli moulds and add the batter to each mould.
Steam for 15-20 mins on medium flame
Serve hot with tomato chutney, coconut chutney and sambar
Serves - 20 idlis (6-8 people)
Ingredients: (online grocery store to purchase Ingredients)
1 cup urad dal, soaked for 2 hours
1 cup suji, soaked for 20 mins
1 tsp Fenugreek seeds
2 cups Vermicelli, soaked for 20 mins
Salt to taste
Preparation:
Drain the split back gram and grind it to a fine paste by adding little water
drain Suji and grind with fenugreek seeds
Mix the 2 pastes together, add the drained vermicelli and add salt to taste
Take idli moulds and add the batter to each mould.
Steam for 15-20 mins on medium flame
Serve hot with tomato chutney, coconut chutney and sambar
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