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Photo of Ragi Vermicelli idlis ( Instant ) by Swathi Joshnaa Sathish at BetterButter
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Ragi Vermicelli idlis ( Instant )

Jun-25-2018
Swathi Joshnaa Sathish
30 minutes
Prep Time
10 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Ragi Vermicelli idlis ( Instant ) RECIPE

Healthy idlis prepared instantly . Comes handy when there are sudden guests , while we don’t have our regular batter in stock . Ragi , a superfood ingredient turns these idlis super nutritious. Best for toddlers and senior citizens as well .

Recipe Tags

  • Veg
  • Easy
  • Tiffin Recipes
  • South Indian
  • Pan fry
  • Steaming
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 6

  1. Roasted ragi vermicelli 1 cup equals 150 ml
  2. Fine semolina 1/2 cup
  3. Plain Yogurt 3/4 cup
  4. Salt 1/4 teaspoon
  5. Baking soda 1/2 teaspoon
  6. Water to adjust consistency 1/4 cup
  7. Pepper powder 1/4 teaspoon
  8. For seasoning :
  9. Ghee 1 teaspoon
  10. Mustard seeds 3/4 teaspoon
  11. Cumin seeds 1/2 teaspoon
  12. Hing a pinch
  13. Ginger finely chopped 1 teaspoon
  14. Green chillies finely chopped 1 teaspoon ( avoid for kids )
  15. Curry leaves a sprig

Instructions

  1. In a bowl , take 1 cup roasted ragi vermicelli.
  2. Add 1/2 cup semolina to it .
  3. Add 3/4 cup yogurt , baking soda and salt .
  4. Mix all together with a spatula . Adjust consistency by adding little water if really needed .
  5. Cover and rest the batter for 20 minutes .
  6. The batter thickens and looks rising after 20 minutes .
  7. Adjust consistency if needed .
  8. The batter shouldn’t be thick or runny .
  9. Do seasoning with the ingredients listed .
  10. Pour the seasoned ingredients ( Tadka ) to the batter .
  11. Mix .
  12. Grease the idli moulds with ghee .
  13. Pour a tablespoon full batter to the moulds and steam idlis .
  14. Spongy healthy Ragi vermicelli idlis ready .
  15. Serve hot with Sambar / Chutneys / Gun powder .

Reviews (1)  

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Sunaina Saxena
Jun-25-2018
Sunaina Saxena   Jun-25-2018

looks really very good

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