Monday, May 17, 2010

Shavige idli (Vermicelli Idli)

The preparation of shavige idli is very similar to the rawa idli/semolina idli. This idli is normally served with bombay saagu(curry) or vegetable saagu(curry).

Semolina/Rava: 2 cups
Shavige/Vermicelli: 1 cup (I use Bambino or MTR vermicelli)
Buttermilk: 2 to 2.5 cups
Water: Around 1/2 cup (I didnot measure this)
Salt: According to taste
Grated coconut: 1 tbsp
Baking soda or Eno's fruit salt: 1/4 tsp

For tempering:
Oil: 1 tbsp
Cashew nuts: 2 tbsp (broken)
Gram dal/Channa dal: 1 tsp (optional)
Mustard seeds: 1/4 tsp
Curry leaves: 8-10

  • Dry roast the semolina, vermicelli separately until light brown & allow them to cool.
  • Mix together semolina, vermicelli, buttermilk, grated coconut.
  • Prepare the tempering. Heat oil in a small pan, when oil is hot, add mustard seeds, when mustard seeds splutter, add broken cashew nuts, channa dal/gram dal & saute until they turn golden brown. Add curry leaves & saute for 5-7secs or until curry leaves become crisp.
  • Pour the tempering to the semolina-vermicelli mixture, mix well & keep the batter aside for 30mins.
  • After 30mins, the semolina would have absorbed the buttermilk & the batter would have become dry. Add water & adjust the consistency of the batter (a little thicker than the normal idli batter).
  • Finally add salt, baking soda to the batter, mix well & pour around 2 tbsp of batter to each idli mould & steam the idlis for 20-25mins on medium heat.
  • Serve it hot with a chutney or curry of your choice.

  1. Ensure to use a little sour buttermilk to get spongy & soft idlis.
  2. Baking soda could be replaced with same amount of Eno's fruit salt.
  3. Add 1 cup water to 1 cup thick yogurt. Whisk well. 2 cups buttermilk is ready to be used. Keep it outside for 2 hours to make the buttermilk sour.
Other idli recipes here:
Rava Idli/Semolina idli
Mallige idli/Soft idli

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