Vermicelli Rava Idli

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. šŸ™‚


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 Ā 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.

TakeĀ 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 Ā 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.

Steam idlis in the idli cooker for 10-12minutes.Check with a fork or knife,it should come out clean.If not, steam for another 3-4 minutes.

Serve hot with sambhar and coconut chutney

Serving..Makes about 36 idlis.

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