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


  1. have read about this idli..superb!!!!!

  2. vermicelli idli..i never tried this one..not eevn think about it.what a nice idea..looks so delicious..
    is it necessary to grind the coconut semolina vermicelli mixture ?

  3. Very innovative idlis. Loved it. Sure to make today as not much advanced prep is necessary. Thanks for sharing a wonderful quickie.

  4. wow looks so fluffy and perfect .. i just feel like grabbing it right from the picture

  5. Thumba chennaagide...Swaadishta vaagide... Loved the feel & texture.... Mouthwatering idlis....& awesomely clicked pictures....


  6. @Shama Nagarajan,
    That was very quick. Thanks dearie.

    No need to grind. Just dry roast the semolina, vermicelli. Add the grated coconut.

  7. This is so new to me Sush....looks wonderful

  8. mouth-watering idlis. look so soft and fluffy.

  9. Idli looks perfect and fluffy..
    Thx. for sharing dear :-)

  10. Nice Recipe deae..I too mkae them rarely though

  11. Oh good idea..i make only upma with this ..will give this a try !!

  12. Wonderful combo, looks delicious. I have eaten Rava and Vermicelli Idlis, they are really tasty, never made at home, must try.

  13. nice click..idli looks so soft and spongy

  14. i make this it..has turned out really good..

  15. Soft vermicelli idli looks super delicious..

  16. very innovative, great idea sush,must be been very tasty

  17. yummyyy... simple superb dear..

  18. Looks fantastic. Send some across please.

  19. Super agide ri....a must try..

  20. something new but worth trying.

  21. Wow! Sush..Lovely color .New recipe ..Thanks for sharing

  22. new to me but your pics making me to try!

  23. This is new to me! Will try it...

  24. wow, look at that texture, awesome

  25. Looks healthy and delicious. Naange sakkath ishta :)

  26. i like to take lite breakfast like idly
    thanks for this recipe it cool love it i like this post

  27. Vermicelli idli...sounds good..!!!
    never heard about it...looks yumm and new recipe apart from the same old vermicelli upma..
    thanks for sharing :)



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