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Rava Semiya Idli ,Sooji and Sevai ki Idli, Rava Vermicelli Idli

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Rava Semiya Idli/ Vermicelli Semolina Idli – soft delicious steamed snack made with roasted vermicelli and semolina

Rava Semiya Idli – Idli is the most popular breakfast /tiffin of southern India, specialty from the state of Karnataka. Though traditional Idli is made with rice and white lentil but it need pre preparation and need some practice and experience to get soft Idli .

Once you master the proportion and technique, it is very easy to get fresh and light idlis every time. Idli can be served as breakfast, lunch, dinner and  great to carry in  tiffin boxes.There are so many variations to make Idli -semolina idli, millet Idli, idli for fasting and many many more.
I have posted then detailed recipe to make traditional idli with rice and lentil- and to make quick and instant idli you can try this version of rava semiya idli made with with semiya and sooji/ semolina. You can add mix vegetable and roasted vermicelli in the idli batter along with sevai for variation.
My daughter loves different variety of idlis so today I tried this rava semiya idli/ sooji aur sevai ki idli . This is very quick Instant recipe . it is also very healthy and light to digest ,you can serve this to small kids. it is a good recipe for lunch box and to carry along for travel.
I served this rava semiya idli with mysore rasam and Red coconut chutney.You can slightly adjust the quantity of vermicelli and semolina to make this idli
Do try these delicious recipes-

rava semiya idli

rava semiya idli
rava semiya idli
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Vermicelli and Semolina Idli /Sooji and Sevai ki idli

Sooji aur Sevai ki idli-Steamed savoury cake made with semolina and vermicelli

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast, snacks/starters, Tiffin recipes
Cuisine: South Indian Cuisine
Keyword: Idli, rava idli, semiya idli
Servings: 4
Author: Anjana Chaturvedi

Ingredients



  • 1 cup Semolina / Sooji
  • 1 cup Vermicelli / Sevai
  • 1 cup Yogurt / Dahi
  • 2 tsp Green Chillies / Hari Mirch chopped
  • 2 tbsp French beans chopped
  • 2 tbsp Carrot / Gajar chopped
  • 1 tsp Ginger / Adrak grated
  • Pinch Turmeric Powder / Haldi Powder optional
  • 1 tsp Eno fruit salt
  • To Taste salt

Tempering/ Tadka



    • 1 tbsp Cooking Oil
    • 1.5 tsp White lentil/urad daal
    • 1 tsp Mustard Seeds / Rai *
    • 1.5 tbsp Cashew Nuts / Kaju chopped
    • 10 Curry Leaves / Kadi Patta chopped

    Instructions

    • Heat oil in a pan and add white lentil and saute.When it become pink then add mustard seeds and cashews.

    • When seed start crackling then add vermicelli and saute on medium heat for 2 minutes.Now add semolina,green chilies and curry leaves and roast for a minute.

    • Switch off the flame,add chopped vegetables and let it cool down completely.

    • Now add beaten yogurt,salt and some water and make a medium thick batter
    • Cover and rest for 20 minutes.

    • Grease idli moulds and boil water in the steamer.When water start boiling then add eno in the batter and fill in the idli moulds

    • Steam for 10 minutes in the steamer.Take out ,rest for 2 minutes and scoop out with a wet spoon.

    • Serve with coconut chutney and tomato chutney.

    Notes

    NOTE-
      1-You can skip vermicelli and can make it only with 2 cups of semolina .
      2-If available then use slightly sour yogurt or add 1 tsp of lemon juice.
      3- Addition of vegetables is optional.
       4- I have used Bambino vermicelli,but you can use any variety.

    Comments

    3. Gayu says

      Looks yummy and delicious. Very new recipe for me. Must try this one…Lovely clicks..

    8. Anonymous says

      Hare krishna Aunty,
      came upon your blog a few days back and have been so excited about it!! Have always been looking for some satvik recipes and I wonder why I never happened to c ur blog!!?
      Thank u so much for being so active in posting all threes wonderful recipes and tips.seems like we are all ur daughters !!