Vermicelli Idli recipe with step-by-step pictures. This vermicelli idli is quick and delicious, sure to please kids and adults alike. Learn how to make this easy idli recipe which makes for a tasty vegetarian breakfast option.
Vermicelli is something that I always have in my pantry. We love vermicelli kheer/payasam, that I make once a month at least. Semiya upma | sevai upma is another common breakfast dish in my house. Besides that, we also enjoy making the dry version of vermicelli sweet to have some along with our evening tea.
This vermicelli idli is like an instant idli , doesn’t taste like the real idli, but looks great and taste just as good. In a nutshell, this is like a steamed cake version of vermicelli upma.
Like most things that I dilly dally, in terms of trying out several of the recipes that interest me, having bookmarked like a million (okay not million, but you get it, don’t you?) I tried these soon enough!
It’s one of my favorite items to have on the breakfast/brunch menu or a light dinner. Moreover, my son liked it too, and if he does then I know that recipe is a keeper and ought to be repeated often. Just makes life so much simpler when you see your little one enjoy something 🙂
Next time, I intend trying this recipe using ragi semiya. I guess it would be equally good.
Vermicelli is such a great source of carbohydrates, and when combined with yogurt you get your dose of proteins as well. Addition of veggies boosts the fiber and nutritional value of this healthy and quick idli . Plus don’t you think they look attractive and inviting for the little ones?
They won’t even know they had a wholesome meal thinking they ate something fancy! Vermicelli idli is also a good option to pack for your child’s school tiffin box. Do try it out guys, I’m sure it will end up on your favorites list too 🙂
- STEP BY STEP INSTRUCTIONS TO MAKE VERMICELLI IDLI
- HOW TO MAKE VERMICELLI IDLI | SEMIYA IDLI?
- Vermicelli Idli | Instant Semiya Idli Recipe | Steamed Savory Vermicelli Cakes
STEP BY STEP INSTRUCTIONS TO MAKE VERMICELLI IDLI
1.In a bowl, add the yogurt, grated carrot, salt to taste, finely chopped green chillies, grated ginger and mix well. Keep aside. Since I was making it for my son, I skipped the chillies.
2.Heat oil in a pan and add the mustard seeds. When it splutters, add chana dal and when it changes colour, add the vermicelli and roast till it is golden brown.
3.Add the roasted vermicelli to the yogurt mix while it is still hot. Mix well and leave it to aside for 10 -15 minutes.
4.After 10-15 minutes, add in the chopped cilantro, mix well.
5.Grease the idli moulds with a drop of oil and spoon the yogurt vermicelli mixture into each mould.
6.Steam the idlis in the idli steamer or pressure cooker without the weight for 12 minutes.
7.Switch off the gas and allow the pressure to settle down. Remove the idlis with the help of a butter knife. They come off very easily. Serve it hot with chutney of your choice. I served with tomato chutney . You can find the recipe here . You can also serve this vermicelli idli | semiya idli with coconut coriander chutney .
HOW TO MAKE VERMICELLI IDLI | SEMIYA IDLI?
Vermicelli Idli | Instant Semiya Idli Recipe | Steamed Savory Vermicelli Cakes
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 2 cups unroasted Vermicelli
- 1 cup yogurt
- 3 nos. green chillies, finely chopped
- 1 inch piece fresh ginger, grated
- 1 tbsp cilantro (dhania) leaves, chopped
- 1/2 cup grated carrots
- 1 tsp mustard seeds
- 1 tbsp chana dal
- 2 tbsp vegetable oil
- Salt to taste
Instructions
- In a bowl, add the yogurt, grated carrot, salt to taste, finely chopped green chillies, grated ginger and mix well. Keep aside. Since I was making it for my son, I skipped the chillies.
- Heat oil in a pan and add the mustard seeds. When it splutters, add chana dal and when it changes colour, add the vermicelli and roast till it is golden brown.
- Add the roasted vermicelli to the yogurt mix while it is still hot. Mix well and leave it to aside for 10 -15 minutes.
- After 10-15 minutes, add in the chopped cilantro, mix well.
- Grease the idli moulds with a drop of oil and spoon the yogurt vermicelli mixture into each mould.
- Steam the idlis in the idli steamer or pressure cooker without the weight for 12 minutes.
- Switch off the gas and allow the pressure to settle down. Remove the idlis with the help of a butter knife. They come off very easily. Serve it hot with chutney of your choice. I served with tomato chutney. You can find the recipe here . You can also serve this vermicelli idli | semiya idli with coconut coriander chutney .
I would love to hear from you , please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
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Thanks for stopping by!
Regards,
Freda
Vermicelli Idli | Instant Semiya Idli Recipe | Steamed Savory Vermicelli Cakes
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 2 cups unroasted Vermicelli
- 1 cup yogurt
- 3 nos. green chillies, finely chopped
- 1 inch piece fresh ginger, grated
- 1 tbsp cilantro (dhania) leaves, chopped
- 1/2 cup grated carrots
- 1 tsp mustard seeds
- 1 tbsp chana dal
- 2 tbsp vegetable oil
- Salt to taste
Instructions
- In a bowl, add the yogurt, grated carrot, salt to taste, finely chopped green chillies, grated ginger and mix well. Keep aside. Since I was making it for my son, I skipped the chillies.
- Heat oil in a pan and add the mustard seeds. When it splutters, add chana dal and when it changes colour, add the vermicelli and roast till it is golden brown.
- Add the roasted vermicelli to the yogurt mix while it is still hot. Mix well and leave it to aside for 10 -15 minutes.
- After 10-15 minutes, add in the chopped cilantro, mix well.
- Grease the idli moulds with a drop of oil and spoon the yogurt vermicelli mixture into each mould.
- Steam the idlis in the idli steamer or pressure cooker without the weight for 12 minutes.
- Switch off the gas and allow the pressure to settle down. Remove the idlis with the help of a butter knife. They come off very easily. Serve it hot with chutney of your choice. I served with tomato chutney. You can find the recipe here . You can also serve this vermicelli idli | semiya idli with coconut coriander chutney .
Fish cutlet recipe with step-by-step pictures. These mackerel fish cutlet/fish croquettes, Goan style are crispy and juicy, delicious, and a scrumptious appetizer or snack! Seafood lovers, this one is for you!
Croquettes and kebabs top my list when it comes to appetizers/finger foods. Like these mackerel croquettes which I happen to love a lot! Unfortunately, we do no get good, fresh mackerels here unlike we do in Mumbai and Goa. So whenever I crave for these, I make do with the canned mackerels. So I always have a can or two in my pantry. I, sometimes also make these fish croquettes with fresh salmon/ tuna. Those are delicious as well.
These croquettes are almost like the Goan version of fish cakes! A few basic ingredients go into making these croquettes, most of which are already available in your pantry. These are great for appetizers, as a side or I love putting them in sandwiches slathered with green cilantro chutney on the bread slices. These are also great to carry along for any picnic.
If you are using fresh mackerel, then you will need to clean them, place them in a pot with some water, little ginger garlic paste and turmeric. Steam until cooked through, then debone the fish and follow the recipe from there on. Be careful as mackerel has a lot of tiny bones.
There might be some left despite all the thorough cleaning, in that case, transfer the flesh to a mixer grinder, just pulse it a couple of times to break it down further, do not make a paste of the meat. Or the best option is to use any fleshy fish, IMHO shark croquettes are tastiest you will ever have, coz the fish itself is so delicious! You could also make tuna cutlets, cod cutlets, or salmon cutlets using the same recipe.
ENJOYED THESE GOAN FISH CUTLET | INDIAN FISH CROQUETTES, THEN YOU MAY ALSO LIKE,
STEP BY STEP INSTRUCTIONS TO MAKE FISH CUTLET | GOAN FISH CUTLETS | GOAN MACKEREL FISH CUTLETS
HOW TO MAKE FISH CUTLET | GOAN FISH CUTLETS | MACKEREL CUTLETS?
Fish Cutlets | Goan Fish Cutlets | Indian Fish Croquettes
Chicken cutlets/croquettes
STEP BY STEP INSTRUCTIONS TO MAKE FISH CUTLET | GOAN FISH CUTLETS | GOAN MACKEREL FISH CUTLETS
1.Discard the brine from the can, transfer the mackerel to a plate, debone the fish and transfer the flesh in a mixing bowl, add chopped onions, ginger garlic paste, red chilli powder, turmeric powder, black pepper powder, vinegar, and egg yolk.
2.Add the tomato ketchup. Mix everything well. Take some mixture, and try to form elongated croquettes, or any shape as you desire. If they hold their shape, continue with the crumb coating, if not, dip 1-2 slices of bread in water, squeeze the water out, and add this bread to the mixture, mix well. You should be able to form the croquettes now. Alternatively, you can also use boiled potatoes. My mixture held well, so I didn’t need to add anything for binding. You should be able to get about 8 elongated croquettes with these measurements.
3.Beat the egg white in a bowl with little salt. Place breadcrumbs/semolina in another bowl, season with little salt. Now dip the croquette in egg white and then breadcrumbs. Coat all the croquettes in this manner.
4.Heat oil on medium heat in a skillet, fry the croquettes until they are golden brown from all sides, turning sides as required. Serve hot.
HOW TO MAKE FISH CUTLET | GOAN FISH CUTLETS | MACKEREL CUTLETS?
Fish Cutlets | Goan Fish Cutlets | Indian Fish Croquettes
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 15 oz/454 g canned mackerel or 2 medium fresh mackerels, or any other firm fish like tuna, salmon, kingfish etc
- 1/2 cup finely chopped onions
- 1 tbsp ginger garlic paste
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1 egg
- 1/4 tsp black pepper powder
- 1/2 to 1 tbsp vinegar, I used coconut vinegar
- 1 tbsp hot and sweet tomato ketchup, optional
- 2-3 tbsp finely chopped cilantro/coriander leaves
- 1/2 cup breadcrumbs/semolina, add as required
Instructions
- Discard the brine from the can, transfer the mackerel to a plate, debone the fish and transfer the flesh in a mixing bowl, add chopped onions, ginger garlic paste, red chilli powder, turmeric powder, black pepper powder, vinegar, and egg yolk.
- Add the tomato ketchup. Mix everything well. Take some mixture, and try to form elongated croquettes, or any shape as you desire. If they hold their shape, continue with the crumb coating, if not, dip 1-2 slices of bread in water, squeeze the water out, and add this bread to the mixture, mix well. You should be able to form the croquettes now. Alternatively, you can also use boiled potatoes. My mixture held well, so I didn’t need to add anything for binding. You should be able to get about 8 elongated croquettes with these measurements.
- Beat the egg white in a bowl with little salt. Place breadcrumbs/semolina in another bowl, season with little salt. Now dip the croquette in egg white and then breadcrumbs. Coat all the croquettes in this manner.
- Heat oil on medium heat in a skillet, fry the croquettes until they are golden brown from all sides, turning sides as required. Serve hot.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
