Thursday, 9 February 2012

Vermicelli Idli

Vermicelli 1 Cup
Yogurt 1 Cup
Green Chiles 1 – 2
Ginger 1 inch Piece
Salt to taste
Cilantro to garnish
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 4
Oil 1 tsp
Method of preparation:
Wash and finely chop the cilantro.
Remove stems, wash and mince the green chiles.
Peel, wash and mince the ginger.
In a mixing bowl, mix together vermicelli, yogurt and salt.
Heat oil in a pan, add all talimpu ingredients in order.
When cumin seeds change color, add ginger and green chiles.
Fry briefly and remove from heat and add to above vermicelli bowl.
Add around quater cup of water to make the mixture little running so that vermicelli can soak up the flavor.
Set aside the vermicelli mixture for around 15 minutes.
Grease the idly mould with little ghee.
Pour a big scoop of vermicelli mixture into each idly mould.
Steam the idlis for 15 minutes and remove from heat.
Let the idli cool off a bit before removing onto a bowl.
Garnish with cilanto and serve vermicelli idli with any chutney of your choice.