March 23, 2014

How to Make Semolina and Vermicelli Idli with Tomato Chutney

Recipe by Naiya Sheth: In the earlier recipe, we learn to make rava idli. But now it's time to make it different. Actually, semolina and vermicelli idli is very famous in Karnataka. It is served as breakfast there. But Here I tried to make it healthier by adding boiled vegetables and cashew powder as well as cashew pieces. So, try this quick and delicious semolina and vermicelli idli with all time favourite tomato chutney.  




For semolina and vermicelli Idli:

Preparation time - 5 to 7 minutes
Cooking time - 8 to 10 minutes
Makes - 4 Idlies

For tomato chutney:

Preparation time - 5 minutes
Cooking time - 8 to 10 minutes

Ingredients to Make Semolina and Vermicelli Idli with Tomato Chutney:

For Semolina and Vermicelli Idli :

1/4 cup semolina
1/4 cup vermicelli
2 teaspoon oil
1/2 teaspoon mustard seeds
8 to 10 chopped curry leaves
1/2 teaspoon urad dal
1 teaspoon cashew powder
1/2 teaspoon chopped cashew
1 tablespoon boiled green peas
1 tablespoon boiled and finely chopped carrots
Salt to taste
1/4 cup curd
1 teaspoon chopped green chillies
A pinch fruit salt

For Tomato Chutney:

2 teaspoon oil
1 teaspoon chana dal
1 teaspoon urad dal
1 clove garlic
1 small onion finely chopped
1 big tomato finely chopped
Salt to taste
1 to 2 dry red chilly (I used Kashmiri for better taste and colour.)
A pinch turmeric powder
8 to 10 curry leaves

To serve with:

Method to Make Semolina and Vermicelli Idli with Tomato Chutney: 

For Semolina and Vermicelli Idli:

  • Heat oil and add mustard seeds to it, when they crackles add chopped cashews and urad dal. Let them cook until light pink in colour.
  • Now add semolina and vermicelli to it. Cook till light pink.
  • Let them cool at room temperature. 
  • Now add remaining ingredients excluding fruit salt. 
  • Mix well and add water as needed. Add fruit salt and again mix well. 
  • Pour the mixture in greased idli stand and steam for 8 to 10 minutes in the hot steamer. 
  • When ready remove from a stand. Semolina and Vermicelli Idli is ready to serve.

For Tomato Chutney:

  • Heat oil and add chana dal and urad dal to it. Cook till light pink.
  • Add onion and garlic to it and again cook for 2 minutes. Add red chillies and tomatoes to it and cook till tomatoes are cooked properly.
  • Add salt and turmeric powder to it and mix well.
  • Cool at room temperature.
  • Churn to the thick paste. Tomato Chutney is ready to serve.
Serve Semolina and Vermicelli Idli with Tomato Chutney with coconut chutney and sambhar.





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