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).



Ingredients:
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

Method:
  • 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.


Notes:
  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

27 comments:

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

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  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 ?

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

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

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

    Ash....
    (http://asha-oceanichope.blogspot.com/)

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

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

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

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

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

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

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

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

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

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

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  15. Soft vermicelli idli looks super delicious..

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

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  17. yummyyy... simple superb dear..

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  18. Looks fantastic. Send some across please.

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

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  20. something new but worth trying.

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

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

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

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  24. wow, look at that texture, awesome

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

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

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

    http://cookingwithdipika.blogspot.com/

    ReplyDelete

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