Vermicelli rava idli is a perfect breakfast recipe as it combines the goodness of semolina and vegetables with the taste of vermicelli.While vermicelli provides a softer texture to the idli,vegetables and semolina meet the needs of nutrition.As the idlis are steamed, this is an interesting option for weight watchers too.
It is also quick to prepare as compared to its traditional counterpart. 🙂
Vermicelli 2 cups
Rava/sooji/semolina 2 cups
Beaten curd 4 cups
Green chillies 2
Curry leaves 8-10
Beans (chopped) 1/2 cup
Carrots (chopped) 1/2 cup
Cashewnut 1/2 cup (splitted into halves)
Baking Soda 1 tsp
Salt 2 tsp
Oil 2-3 table spoon
Water as required
Coriander leaves(chopped) 1 tablespoon
Heat 1 tablespoon oil in a pan.Add vermicelli to the pan and roast lightly till it turns light brown in colour.Keep aside.
Grind green chillies and curry leaves together to paste.
Take 2 tablespoon oil in another pan.Deep fry cashewnuts and keep aside.
In the remaining oil add chopped beans and carrot.To this add chilli -curryleaf paste.Cook for 2-3 minutes. Now add semolina to this mixture and roast for another 2-3 minutes.
Mix vermicelli in the semolina mixture.Add curd,salt and coriander leaves to it.Mix well.Add water so as to make a batter of consistency similar to idli batter(pouring consistency).Allow the mixture to stand for 15-20 minutes.Add more water if required.
Add baking soda to the batter and mix gently.
Grease the Idli mould with little oil.Pour the batter in the mould.Place one cashewnut over each idli.
Serve hot with sambhar and coconut chutney
Serving..Makes about 36 idlis.