Vermicelli Idli (Semai Idli) with Coconut Chutney

Step 1: Prepare the Vermicelli Mixture Base

In a large bowl, add 1 cup of roasted vermicelli. Pour in 1 cup of yogurt and mix well with a spoon until the vermicelli is coated. Then, add 1 cup of water and mix again. Cover the bowl and let it rest for 5-10 minutes to allow the vermicelli to absorb the liquid.

Step 2: Add Vegetables to the Mixture

After the vermicelli has rested, add 1 finely chopped capsicum, 1 grated carrot, and 1 finely chopped onion to the bowl. Mix all the vegetables thoroughly with the vermicelli and yogurt mixture. Add salt to taste and mix again.

Step 3: Prepare the Vermicelli Tempering

Heat 1 teaspoon of oil in a small pan. Add 1 teaspoon of cumin seeds, 1 teaspoon of mustard seeds, and 1 teaspoon of urad dal. Sauté until fragrant. Then, add 2 finely chopped green chilies, 6-7 chopped cashews, and 5-6 curry leaves. Sauté for a minute until the cashews are lightly golden. Turn off the heat.

Step 4: Combine Tempering with Vermicelli Mixture

Pour the hot tempering mixture into the vermicelli and vegetable mixture. Add 2 tablespoons of finely chopped coriander leaves. Mix everything well until all ingredients are evenly distributed. The mixture should be thick and ready to be steamed.

Step 5: Steam the Vermicelli Idlis

Grease the idli plates with a little oil. Fill each idli mold with the prepared vermicelli mixture. Meanwhile, heat water in an idli steamer. Once the water is boiling, carefully place the filled idli plates into the steamer. Cover the steamer and steam on high flame for 13-14 minutes until the idlis are cooked through and firm.

Step 6: Prepare the Coconut Chutney Base

In a blender, combine 1/2 cup of coconut powder, 1/2 cup of fine sev, 3 green chilies, 1 inch of chopped ginger, 1 teaspoon of whole cumin, salt to taste, and 1/2 teaspoon of chaat masala. Add 1/4 cup of yogurt and a little water. Blend until a smooth paste is formed. Adjust water as needed to achieve desired consistency.

Step 7: Prepare the Chutney Tempering

Heat 1 teaspoon of oil in a small pan. Add 1 teaspoon of urad dal and 1 teaspoon of mustard seeds. Sauté until they splutter. Add 5-6 curry leaves and 1 dry red chili. Sauté for a few seconds until fragrant. Pour this hot tempering over the prepared coconut chutney and mix well.

Step 8: Serve the Vermicelli Idlis

Once the steamed idlis are slightly cooled, carefully remove them from the idli molds using a spoon or knife. Arrange the warm vermicelli idlis on a serving plate with the coconut chutney in the center. Serve immediately and enjoy!

• If you don't have roasted vermicelli, you can dry roast it in a pan for 2 minutes until golden brown.

• You can add other vegetables of your choice to the vermicelli mixture.

• Allow the idlis to cool slightly before removing them from the molds for easy release.

• Use different vegetables like peas, corn, or finely chopped beans.

• Adjust the spice level of the chutney by adding more or fewer green chilies.