Vermicelli Idli (Semai Idli) with Coconut Chutney
For Vermicelli Idli
For Vermicelli Tempering
For Coconut Chutney
For Chutney Tempering
Step-by-Step Instructions
Follow each step to make the recipe successfully.
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 for to allow the vermicelli to absorb the liquid.
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.
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. until fragrant. Then, add 2 finely chopped green chilies, 6-7 chopped cashews, and 5-6 curry leaves. for a minute until the cashews are lightly golden. Turn off the heat.
Combine Tempering with Vermicelli Mixture
Pour the hot 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 .
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 on high flame for until the idlis are cooked through and firm.
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.
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. until they splutter. Add 5-6 curry leaves and 1 dry red chili. for a few seconds until fragrant. Pour this hot over the prepared coconut chutney and mix well.
Serve the Vermicelli Idlis
Once the 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!
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
Variations
Simple ways to adapt this recipe.
- Use different vegetables like peas
Corn, or finely chopped beans.
- Adjust the spice level of
Adjust the spice level of the chutney by adding more or fewer green chilies.
Helpful Tips
Small details that can improve the final result.
Your Notes
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