Instant Vermicelli Rava Idli | Instant Semiya Idli

                                                         Apart from Variety dosas, idlis too are our favorite in breakfasts. Miss A loves Instant Oats IdliRava Idli and Instant Poha Idli so much that I even make these as her evening snack sometimes. She devours them with ghee, like always. So I casually told my hubby that it would be good if we had more instant idli recipes in hand so that it would be a change in taste buds for her. And as usual, he sat looking for recipe ideas and told me that people make Vermicelli Rava idlis too.

When I saw the recipes, it was the same way I make my Rava idlis. So I made them following the same recipe which gives me perfect rava idlis and I got these yummy and gorgeous looking idlis.

                                                   And guess what? Miss A absolutely loved them as well. I even added grated carrots to it which increased the health quotient of these idlis. You can skip adding the fruit salt if making for kids less than 2 years of age. I add the batter into one of the idli molds before adding Eno to the rest of the batter.  They turn slightly hard but delicious nevertheless. Serve it with ghee and kids will love it.

More Instant Idli recipes we love:Instant Oats Idli,
Perfect Rava Idli
Instant Poha Idli | Soft, No Grind Idli
Sabudana Idli | No Grind idli

Health Benefits of Semolina (Vermicelli is made from semolina): Made from durum wheat,keeps you full for a longer time and hence prevents overeating.. Improves Kidney function (due to its potassium content),Good source of vital vitamins E and B which are essential for good immunity from diseases..


Ingredients: {Makes around 20 idlis}
2 Cups broken Vermicelli/ Semiya
1 Cup Semolina/ Rava
1 1/2 Cup thick Curd/ Yogurt
1 1/2 Cup Water
1/2 Cup grated Carrots
1 inch piece of Ginger, grated
Salt to taste
1 tsp Eno fruit salt

For seasoning:
1 Tbsp Oil
1 tsp Cumin seeds/ Jeera
1 tsp skinned split black gram/ Urad dal
6 to 8 Cashews, roughly chopped

1. Heat oil in a pan and add cumin seeds. When it changes colour, add urad dal and cashews. Fry till cashews turn light brown in colour.

2. Add vermicelli and fry till it changes colour to light brown.

3. Add rava and keep frying till rava changes colour to light brown.

4. Remove from flame and add yogurt and water.

5. Mix well and add grated carrots and ginger. Mix again adding salt. Allow it to rest for 5 minutes.

6. Meanwhile keep the idli steamer ready by keeping the water to boil. Also grease the idli plates with little oil and keep it ready.
7. Add eno fruit salt to the idli batter and mix in clockwise direction.

8. Immediately spoon the mixture to the idli plates and steam for 15 to 20 minutes.

9. Allow it to cool. Remove using a knife or spoon.

Serve hot with coconut chutney.

Hello, I am Mitha.Join me in my journey of healthy eating with my foodie of a husband and an equally foodie toddler. This site is a collection of recipes that we loved so much that we had to share it. Enjoy cooking with these healthy-easy-delicious recipes!

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