Shavige idli recipe | How to make vermicelli idli
By Latha on November 30th, 2024
Shavige idli or vermicelli idli recipe explained with step by step pictures and a video. Semiya or sevai idli is an instant breakfast recipe. Shavige idli is prepared using rava or vermicelli, curd, coconut, coriander leaves, mustard, urad dal, chana dal, curry leaves, green chillies and ginger.
Shavige is mostly used to prepare uppittu (upma) and payasa (kheer). But you must try this idli recipe also, it tastes really good.
I have posted many instant idli recipes like pumpkin idli, cucumber idli and apple idli. Instant idlies are easy and quick. But I feel, taste wise the traditional soft idli prepared using urad dal is ultimate.
You can serve these tasty shavige idli or vermicelli idli with coconut chutney or can be served as it is with ghee.
You can find many breakfast recipes on our website. So please have a look on them. Now let's get on to the rava idli recipe.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 20 min
Serves: 2
Ingredients: (measuring cup used = 240ml)
- 1 cup shavige or vermicelli
- 1 cup curd
- 1/4 cup fresh grated coconut
- 1/4 cup chopped coriander leaves
- Big pinch of asafoetida
- 1 tsp oil or ghee (to grease the idli plates)
- Around 1/2 cup water
- Salt to taste
Ingredients for tempering: (measuring cup used = 240ml)
- 1/2 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- Handful of broken cashews
- 1 tsp finely chopped ginger
- 1 tbsp finely chopped curry leaves
- 1 - 2 green chillies finely chopped
- 1 tbsp cooking oil
Instructions for making shavige idli:
- Heat a frying pan. Prepare tempering using mustard seeds, urad dal and gram dal (chana dal).
- Add in cashews, finely chopped ginger, green chili and curry leaves. Fry them for a while.
- Next add in a cup of shavige or vermicelli.
- Fry until vermicelli or shavige turns whitish.
- Switch off the stove and wait until warm. Add in a cup of curd.
- Add in grated coconut and chopped coriander leaves.
- Add in salt.
- Also add in asafoetida.
- Give it a quick mix. Add water as needed (little more than 1/4 cup).
- Close the lid and rest it for 30 mins.
- After resting, open the lid and give it a quick mix. Add in required water to prepare batter having dropping consistency. I have added around 2 tbsp of water.
- Grease the idli plates with oil or ghee and drop the batter.
- Steam it for 15 minutes. Place the idli plates only after the steam starts.
- Serve soft and tasty idlis with chutney.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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