Ragi vermicelli idlis (instant) Recipe

Cooking Directions

• STEP 1.In a pan, dry roast the ragi vermicelli until it turns golden brown.
• STEP 2.In a mixing bowl, combine the roasted vermicelli, curd, grated carrots, chopped coriander leaves, and salt.
• STEP 3.Add water as required to make a thick batter. Let it rest for 10 minutes.
• STEP 4.Grease the idli plates with oil and pour the batter into each cavity.
• STEP 5.Steam the idlis for about 10-12 minutes or until they are cooked through.
• STEP 6.Once done, remove the idlis from the plates and let them cool for a few minutes.
• STEP 7.Serve the ragi vermicelli idlis hot with coconut chutney or sambar.

Cooking Tips

• Make sure to roast the ragi vermicelli on low heat to avoid burning.
• You can add finely chopped vegetables of your choice to the batter for added nutrition.
• If you don't have idli plates, you can use small bowls or cups to steam the idlis.

Storage and Serving

• Ragi vermicelli idlis are best served hot.
• You can store any leftover idlis in an airtight container in the refrigerator for up to 2 days.
• To reheat, steam the idlis for a few minutes or microwave them for 30 seconds.