Name: Vermicelli Idli recipe by Radhika Chhabra at BetterButter
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 5
Ingredients: Vermicelli -2 cups; Semolina-1cup; Curd-2 cups; Baking soda -1/2 tsp; Salt - according to taste; Oil as needed; Mustard seeds-1/2 tsp; Bengal gram -1tsp; White lentil -1tsp; few curry leaves

Ingredients Serving: 5

Vermicelli -2 cups
Semolina-1cup
Curd-2 cups
Baking soda -1/2 tsp
Salt - according to taste
Oil as needed
Mustard seeds-1/2 tsp
Bengal gram -1tsp
White lentil -1tsp
few curry leaves

Instructions

Heat pan and roast vermicelli till light brown and keep aside, when cool crush it with your hands.
Roast suji also and keep aside.
In a big bowl mix vermicelli, baking soda and salt.Now mix curd into it, if batter is thick add 2-3 spoon of water.
Heat oil in kadai, add mustard seeds, urad dal & chana dal.Roast it, now add curry leaves, roast it and add it in curd mix.cover it and keep aside for 1/2 hour.
Heat cooker with one glass water.
Grease idli mould.
Add idli batter in idli stand and steam it in cooker for 15 minutes. Let it be as it is for 5 minutes .
Take out, demould idli.Serve hot with sambher or sauce.

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