Sunday, January 26, 2014

VERMICELLI IDLIS

VERMICELLI IDLIS

Today, January 26, being our Republic Day, I have presented a dish in tricolour. These are Vermicelli Idlis in which we use vermicelli and curds. There is no need for fermentation of the batter. Today's idlis are served with chutney powder and coriander chutney.

I must thank my friend, Sandhya Puranik for pointing out this recipe to me.



 Ingredients:
  • Vermicelli, 2 cups
  • Curds, 1 cup
  • Salt, 1 and 1/2 tsp, or to taste
  • Green Chillies, finely chopped, 3
  • Fresh Ginger, 1" piece
  • Fresh Coriander, chopped, 1 tbsp
  • Carrot Gratings, 1/2 cup
  • Mustard seeds, 1 tsp
  • Chana Dal, 1 tbsp 
  • Oil, 2 tbsp
 Method:

To the curds, add grated carrot, salt, finely chopped green chillies and mix well. Keep aside.
Heat oil in a pan and add the mustard seeds. When it splutters, add chana dal and when it changes colour, add the vermicelli and roast till it is golden
Add the roasted vermicelli to the prepared curds while it is still hot
Mix well and leave it to soak for 10 minutes
Grease the idli moulds with a drop of oil and spoon the curd vermicelli mixture into each mould
Steam the idlis in the pressure cooker without the weight for 12 minutes
Switch off the gas and allow the pressure cooker to cool
Remove the idlis
Serve hot with chutney of your choice.