Few Ingredients Fiber Food Kids Friendly No Onion - No Garlic SouthIndian Recipes

Instant Semiya idli / Vermicelli Instant idli

Instant Vermicelli Idli, South Indian breakfast recipe made without grinding and without fermentation. Recipe below has step wise pics, tips and video for both Stove Top, Instant Pot Methods.

Recipe Cooked, Photographed and Written by Praveena

PrepTime: 10 mins   CookTime:30 mins   Cuisine: Indian


Recipe Card ⇓       Shop


Idli is a South Indian savoury rice cake that can be eaten for breakfast or dinner. Last weekend I made this instant idli using a cup of vermicelli and semolina. It was so very easy and quick when compared to the original Idli recipe.

Just because this Semiya idli is an Instant recipe, which requires NO GRINDING AND NO FERMENTAION. It is a mix and make, kind of idli. And is very economical. 

When faced with a shortage of time and only a few ingredients left, this tasty dish is definitely the best option. They tasted best with my Chana Dal Chutney and Tomato Pickle / Tomato Thokku. 🙂

Table of Contents:

  1. Possible Alterations for the recipe, ‘Instant Semiya Idli (Stove Top, Instant Pot Methods)’:
  2. How to serve, ‘Vermicelli Idli / Semiya idli’:
  3. Full Video from my You Tube Channel:
  4. Other recipes from my blog:
  5. Step wise pics Procedure for ‘Instant Semiya idli / Vermicelli Instant Veg idli (Stove Top, Instant Pot)’:
  6. Prep Work:
  7. Make the Batter:
  8. Arranging the Idli Steamer:
  9. Steaming Semiya idli on Stove Top:
  10. Steaming Semiya idli in Instant Pot:
  11. Tips:
  12. Result:
  13. Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
  14. Recipe Card & Print:

Possible Alterations for the recipe, ‘Instant Semiya Idli (Stove Top, Instant Pot Methods)’:

To replace/eliminate oil: Ghee is the right choice to replace the oil. You can even eliminate oil completely, by skipping the tempering part. 

Ingredients to avoid: Urad dal, Curry Leaves, Green Chillies, Cashew Nuts can be eliminated. These are added to give the additional aroma and taste to the dish.

Make Nut free: Just eliminate adding the cashew nuts.

Without Rava / Sooji: This is not possible, as its used for binding purpose.

How to serve, ‘Vermicelli Idli / Semiya idli’:

Generally, idli is served with tiffin chutney, tiffin podi and sambar.  Here are few chutney and podi recipes from my blog, suitable for idli.

Full Video from my You Tube Channel:

Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips mentioned at the end.

Instant Pot recipes collection⇒  Electric Pressure Cooker / Instant Pot Recipes

Drink recipes collection⇒  Drink / Beverage

Breakfast recipes collection⇒  Breakfast / Tiffin

Related Posts:

Follow me on⇒  Facebook  Pinterest  / YouTube  / Instagram

Ingredients:

  • Cooking Oil – 3 tablespoons
  • Cumin Seeds / Jeera – 2 teaspoons
  • Urad Dal / Minapappu – 1 teaspoon
  • Mustard Seeds / Avalu – 2 teaspoons
  • Cashew Nuts – a handful
  • Semiya / Vermicelli – 1 cup
  • Rava / Semolina / Sooji – 1 cup
  • Curry Leaves – 1 tablespoon
  • Coriander / Cilantro Leaves – a handful
  • Fresh Grated Carrot – 1 cup
  • Water – 2 cups
  • Curd / Plain Yogurt – 1½ cups
  • Baking Soda / Eno / Cooking Soda – 1 teaspoon
  • Salt – 2 teaspoons

Special Ingredients:

  • Baking Soda / Eno / Cooking Soda
  • Curd / Yogurt

Step wise pics Procedure for ‘Instant Semiya idli / Vermicelli Instant Veg idli (Stove Top, Instant Pot)’:

Prep Work:

Get all the ingredients ready at one place. Grate the carrots. Finely chop the green chillies, coriander leaves and curry leaves.

Make the Batter:

Put a small frying pan on stove top under medium flame. Add all these>> cooking oil, mustard seeds, cumin seeds, cashew nuts, urad dal. Fry them until the cashew nuts turn light brown.
Now add all these into the pan>> Semiya / vermicelli, chopped curry leaves, chopped green chillies, semolina/sooji. Keep stirring continuously.
Immediately add the semolina/sooji. Mix and fry everything, by stirring continuously. Until you get a pleasant aroma, might take 3 to 4 mins.
Switch the flame off and add all these>> curd, salt, soda/eno, chopped coriander leaves, grated carrot, water (2 cups). Gently mix everything into fine batter. Let it rest for 10 to 15 mins on kitchen platform.

Arranging the Idli Steamer:

Brush the idli plates with oil. Optionally, place a cashew nut little grated carrot, chopped coriander in each hole.
Pour the batter into each hole. Stack the idli pans one above another.

Steaming Semiya idli on Stove Top:

Put a wide bottomed vessel on stove top under high flame. Add 2 cups of water. Place the idli steamer stack into the vessel. Close it with lid. Let it steam cook for 15 to 20 mins.
Later switch the flame off. Leave it for about 10 mins to cool down. Then, using a wet spoon gently scoop out each idli from the hole. Done!

Steaming Semiya idli in Instant Pot:

Switch the Instant Pot gadget ON, set to Sauté Mode for 2 mins. Add 2 cups of water. When the IP beeps, place the idli stack inside. Close with lid, set valve to VENTING, Mode to STEAM. External timer for 15 to 20 mins.
Later, switch the gadget OFF. But, open the lid only after 10 mins, for the steam to cool off.
Using a wet spoon gently scoop out each idli from each mould. Done!

Tips:

  • Adjust the salt & spice as per your taste.
  • Be careful, while roasting the semiya and sooji, such that they don’t burn.
  • Keep stirring continuously while roasting the vermicelli and semolina, it takes 4 to 5 mins, to get the pleasant aroma and colour. This is the main tip for getting fluffy soft idli.
  • This recipe does not need any grinding and fermentation.
  • Storage: These idli(s) stay good at room temperature for 1 day.
  • And when stored in an air tight container, in fridge, they stay good for a week.
  • This batter stays good in fridge up to 2 days.

Result:

Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Recipe Card & Print:

Instant Semiya Idli / Semolina and Vermicelli Instant Idli with Video (Stove Top, Instant Pot)

VegCookBook by Praveena
Instant Vermicelli Idli, South Indian breakfast recipe made without grinding and without fermentation. Recipe below has step wise pics, tips and video for both Stove Top, Instant Pot Methods.
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 40 minutes
Course Breakfast, Dinner
Cuisine Indian, South Indian
Servings 20 idli

Equipment

  • 1 Frying pan (for stove-top method)
  • 1 Idli steamer / Wide bottomed vessel
  • 1 Idli Stand (for both stove top & instant pot methods)
  • 1 Instant Pot or Electric Pressure Cooker (for IP method)

Ingredients
  

  • 3 tablespoons Cooking Oil
  • 2 teaspoons Cumin Seeds / Jeera
  • 1 teaspoon Urad Dal / Minapappu
  • 2 teaspoons Mustard Seeds / Avalu
  • 1 handful Cashew Nuts
  • 1 cup Semiya / Vermicelli
  • 1 cup Rava / Semolina / Sooji
  • 1 tablespoons Curry Leaves
  • 1 handful Coriander / Cilantro Leaves
  • 1 cup Fresh Grated Carrot
  • 2 cups Water
  • cups Curd / Yogurt
  • 1 teaspoon Baking Soda / Eno / Cooking Soda
  • 2 teaspoons Salt

Instructions
 

Prep Work:

  • Get all the ingredients ready at one place. Grate the carrots.
    Finely chop the green chillies, coriander leaves and curry leaves.

Prepare the Batter:

  • Put a small frying pan on stove top under medium flame. Add all these>> cooking oil, mustard seeds, cumin seeds, cashew nuts, urad dal.
    Fry them until the cashew nuts turn light brown.
  • Now add all these into the pan>> Semiya / vermicelli, chopped curry leaves, chopped green chillies, semolina/sooji. Keep stirring continuously.
  • Immediately add the semolina/sooji. Mix and fry everything, by stirring continuously. Until you get a pleasant aroma, might take 3 to 4 mins.
  • Switch the flame off and add all these>> curd, salt, soda/eno, chopped coriander leaves, grated carrot, water (2 cups).
    Gently mix everything into fine batter. Let it rest for 10 to 15 mins on kitchen platform.

Arranging the Idli steamer:

  • Brush the idli plates with oil. Optionally, place a cashew nut little grated carrot, chopped coriander in each hole.
    Pour the batter into each hole. Stack the idli pans one above another.

Stove Top Method Steaming Semiya Idli:

  • Put a wide bottomed vessel on stove top under high flame. Add 2 cups of water. Place the idli steamer stack into the vessel. Close it with lid. Let it steam cook for 15 to 20 mins.
  • Later switch the flame off. Leave it for about 10 mins to cool down. Then, using a wet spoon gently scoop out each idli from the hole. Done!

Instant Pot Method Steaming Semiya Idli:

  • Switch the Instant Pot gadget ON, set to Sauté Mode for 2 mins. Add 2 cups of water. When the IP beeps, place the idli stack inside.
    Close with lid, set valve to VENTING, Mode to STEAM. External timer for 15 to 20 mins.
  • Later, switch the gadget OFF. But, open the lid only after 10 mins, for the steam to cool off. Using a wet spoon gently scoop out each idli from the hole. Done!

Notes

Please see the MAIN POST for recipe with step wise PICS, TIPS & FULL VIDEO!
Keyword easy semiya instant idli, how to make vermicelli instant idli, rava semiya idli recipe, semiya sooji idli recipe, vermicelli idli in instant pot

You can Pin it here for later, Pinterest link:

Do leave a comment or hit the like or follow button, just in case you like my recipe! 

You can explore my other recipes by clicking the Recipe Category

Follow me on⇒  Facebook  Pinterest  / YouTube  / Instagram

3 comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

error: Content is protected !!
%d bloggers like this: