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


  • 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


    • 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.


      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.