Vermicelli Idli - Laxmi Bhandary
Ingredients:
Vermicelli 2 cups, curds 1 cup, finely chopped green chillies 3, finely chopped ginger 1 tsp,finely chopped coriander leaves 1 tbsp, carrot gratings 1/2 cup, mustard seeds 1 tsp, bengal gram dal (chana dal) 1 tbsp,oil 2 tbsps.
Method:
To the curds add grated carrot, salt, finely chopped green chillies and mix well. Heat oil in a pan. Add mustard seeds, and when it splutters add chana dal and when it changes colour add the vermicelli to the prepared curds while it is still hot. Mix well and leave it soak for 15 minutes. Grease the idli moulds with oil and spoon the curd vermicelli mixture in to each mould. Steam the idlis in the pressure cooker without the weight for 12 to 15 minutes. Switch off the gas and allow the pressure cooker to cool. Serve hot with chutney.
Laxmi Bhandary's blog
Ingredients:
Vermicelli 2 cups, curds 1 cup, finely chopped green chillies 3, finely chopped ginger 1 tsp,finely chopped coriander leaves 1 tbsp, carrot gratings 1/2 cup, mustard seeds 1 tsp, bengal gram dal (chana dal) 1 tbsp,oil 2 tbsps.
Method:
To the curds add grated carrot, salt, finely chopped green chillies and mix well. Heat oil in a pan. Add mustard seeds, and when it splutters add chana dal and when it changes colour add the vermicelli to the prepared curds while it is still hot. Mix well and leave it soak for 15 minutes. Grease the idli moulds with oil and spoon the curd vermicelli mixture in to each mould. Steam the idlis in the pressure cooker without the weight for 12 to 15 minutes. Switch off the gas and allow the pressure cooker to cool. Serve hot with chutney.
Laxmi Bhandary's blog
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