Vermicelli Nuts Idli Recipe

Summary

Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelMedium
Health IndexAverageCuisine
CourseTaste
MethodMain Ingredient
Interest Group

Ingredients

 Vermicelli675 Gram
 Semolina225 Gram
 Curds2 Cup (32 tbs)
 Green chilies12
 Ginger piece1 Inch
 Mustard seeds1 Teaspoon
 Split black gram1 1⁄2 Teaspoon
 Chopped coriander leaves1 Tablespoon
 Asafoetida1 Pinch
 Fat1 Cup (16 tbs)
 Cashewnuts1 Cup (16 tbs)
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 6348 Calories from Fat 2704

% Daily Value*

Total Fat 304 g467%

Saturated Fat 84.1 g420.3%

Trans Fat 0 g

Cholesterol 239.8 mg

Sodium 633.7 mg26.4%

Total Carbohydrates 734 g244.6%

Dietary Fiber 40.8 g163.4%

Sugars 59.6 g

Protein 157 g314.1%

Vitamin A 57.5% Vitamin C 497.1%

Calcium 69.5% Iron 146.2%

*Based on a 2000 Calorie diet

Directions

1. Chop green chillies finely. Chop cashewnuts coarsely.
2. Heat fat in a fry-pan; fry black gram and mustard seeds until seeds begin to splutter.
3. Add chopped ginger, coriander and curry leaves, chillies and cashewnuts.
4. Now add the vermicelli and fry to a light brown.
5. Add semolina and fry for a minute. Remove from the fire and cool.
6. Mix in the curds and enough water to make a thick batter.
7. Leave to ferment for two hours or more, covered with a piece of muslin.
8. Fill the idli katoris with this batter and steam in the idli steamer until done.
9. Serve hot with coconut chutney and sambar.
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