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Seviyan Idlies

suman prakash
0 minutes
Prep Time
12 minutes
Cook Time
4 People
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ABOUT Seviyan Idlies RECIPE

Inspired with Seviyan Upma.

Recipe Tags

  • Veg
  • Everyday
  • South Indian
  • Steaming
  • Breakfast and Brunch
  • Egg Free

Ingredients Serving: 4

  1. ½ cup roasted semolina
  2. 1cup vermicelli roasted and broken into 1 ” pieces
  3. 3 ½ tbsps oil
  4. 2 tbsp coarsely powdered peanuts
  5. 1/2 cup sour curd
  6. salt to taste
  7. 2 tsp Urad dal
  8. 1 tsp black mustard seeds
  9. 2 whole red chilliest silted
  10. 10 curry leaves
  11. 1 tsp eno fruit salt
  12. dessicated coconut for garnishing


  1. Heat 2 tbsp of oil in a pan, add the coarsely powdered peanuts and sauté on a medium flame for a few seconds.
  2. Remove from the flame and add it to the semolina and vermicelli..Keep aside.
  3. Add the curds and salt and mix well to make a batter of dropping consistency. Use water as required. Keep aside.
  4. Heat the remaining 1 tbsp of oil in a small non-stick pan and add the mustard seeds and urad dal.
  5. When the seeds crackle, switch off the flame, add the red chillies and curry leaves and sauté for a few seconds.
  6. Add it to the batter and mix well.
  7. Just before steaming, add the fruit salt and 1 tbsp of water over the batter.
  8. When the bubbles form, mix gently.
  9. Pour a little batter into each of the greased idli moulds and steam in a steamer for 7-8minutes or till the idlis are cooked.
  10. Cool slightly, demould and serve hot.
  11. Garnish idlies with dessicated coconut .

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