{"id":304,"date":"2009-10-23T18:11:45","date_gmt":"2009-10-24T02:11:45","guid":{"rendered":"http:\/\/www.thezeal.com\/cooking\/?p=304"},"modified":"2009-10-27T04:02:20","modified_gmt":"2009-10-27T12:02:20","slug":"vermicelli-idli","status":"publish","type":"post","link":"https:\/\/www.kaizen.ist\/cooking\/vermicelli-idli\/","title":{"rendered":"Vermicelli Idli"},"content":{"rendered":"<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>Semiya (Vermicelli) &#8211; 200 gms<\/li>\n<li>Maida\/Rava &#8211; 1 cup<\/li>\n<li>Rice flour &#8211; 1\/4 cup<\/li>\n<li>Butter milk &#8211; 1\/2 cup<\/li>\n<li>Onions &#8211; 1 small (finely chopped)<\/li>\n<li>Ginger &#8211; 1\/4 inch (finely chopped)<\/li>\n<li>Green chillies &#8211; 2 (finely chopped)<\/li>\n<li>Mustard seeds &#8211; 1\/2 tsp<\/li>\n<li>Split urad dal &#8211; 1\/2 tsp<\/li>\n<li>Curry leaves &#8211; a few<\/li>\n<li>Oil -2 tbsp<\/li>\n<li>Salt to taste<\/li>\n<\/ul>\n<p><strong>Method:<\/strong><\/p>\n<p>Cook the semiya in water and set aside. Mix the rice flour, maida\/rava (if using rava, soak the rava for an hour in water and mix) with some butter milk, salt and water to make a medium thick batter. To this, add the cooked semiya and mix well.<\/p>\n<p>Heat oil in a pan, splutter mustard seeds, add urad dal, curry leaves, and then the chopped onions, ginger and green chillies and saute for a while. Add this to the batter. Mix well. Can also add in coriander leaves for extra flavour.<\/p>\n<p>Pour the batter into the idli moulds and steam them in a pressure cooker (without putting the weight in the cooker) for about 10 min. Remove from cooker and keep aside for a few minutes and then remove the idlis from the moulds and serve.<\/p>\n<p>Can be served with all chutneys. Note: can add in any leftover dosa batter along with this for improving batter consistency if needed.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: Semiya (Vermicelli) &#8211; 200 gms Maida\/Rava &#8211; 1 cup Rice flour &#8211; 1\/4 cup Butter milk &#8211; 1\/2 cup Onions &#8211; 1 small (finely chopped) Ginger &#8211; 1\/4 inch (finely chopped) Green chillies &#8211; 2 (finely chopped) Mustard seeds &#8211; 1\/2 tsp Split urad dal &#8211; 1\/2 tsp Curry leaves &#8211; a few Oil [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[64],"tags":[],"class_list":["post-304","post","type-post","status-publish","format-standard","hentry","category-idlis"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.13 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Vermicelli Idli - Priya&#039;s Food Bites<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.kaizen.ist\/cooking\/vermicelli-idli\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vermicelli Idli - Priya&#039;s Food Bites\" \/>\n<meta property=\"og:description\" content=\"Ingredients: Semiya (Vermicelli) &#8211; 200 gms Maida\/Rava &#8211; 1 cup Rice flour &#8211; 1\/4 cup Butter milk &#8211; 1\/2 cup Onions &#8211; 1 small (finely chopped) Ginger &#8211; 1\/4 inch (finely chopped) Green chillies &#8211; 2 (finely chopped) Mustard seeds &#8211; 1\/2 tsp Split urad dal &#8211; 1\/2 tsp Curry leaves &#8211; a few Oil [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.kaizen.ist\/cooking\/vermicelli-idli\/\" \/>\n<meta property=\"og:site_name\" content=\"Priya&#039;s Food Bites\" \/>\n<meta property=\"article:published_time\" content=\"2009-10-24T02:11:45+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2009-10-27T12:02:20+00:00\" \/>\n<meta name=\"author\" content=\"uspriya\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"uspriya\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.kaizen.ist\/cooking\/vermicelli-idli\/\",\"url\":\"https:\/\/www.kaizen.ist\/cooking\/vermicelli-idli\/\",\"name\":\"Vermicelli Idli - Priya&#039;s Food Bites\",\"isPartOf\":{\"@id\":\"https:\/\/www.kaizen.ist\/cooking\/#website\"},\"datePublished\":\"2009-10-24T02:11:45+00:00\",\"dateModified\":\"2009-10-27T12:02:20+00:00\",\"author\":{\"@id\":\"https:\/\/www.kaizen.ist\/cooking\/#\/schema\/person\/9745a1cd32ef31acf71e27c48d5031ee\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.kaizen.ist\/cooking\/vermicelli-idli\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.kaizen.ist\/cooking\/vermicelli-idli\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.kaizen.ist\/cooking\/vermicelli-idli\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.kaizen.ist\/cooking\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Vermicelli Idli\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.kaizen.ist\/cooking\/#website\",\"url\":\"https:\/\/www.kaizen.ist\/cooking\/\",\"name\":\"Priya&#039;s Food Bites\",\"description\":\"your source for simple recipes\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.kaizen.ist\/cooking\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.kaizen.ist\/cooking\/#\/schema\/person\/9745a1cd32ef31acf71e27c48d5031ee\",\"name\":\"uspriya\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.kaizen.ist\/cooking\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/4290b4e51b121e85b50589aa939665823e9c0ab4ebbe2c839825fb4b954fc577?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/4290b4e51b121e85b50589aa939665823e9c0ab4ebbe2c839825fb4b954fc577?s=96&d=mm&r=g\",\"caption\":\"uspriya\"},\"url\":\"https:\/\/www.kaizen.ist\/cooking\/author\/uspriya\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Vermicelli Idli - Priya&#039;s Food Bites","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.kaizen.ist\/cooking\/vermicelli-idli\/","og_locale":"en_US","og_type":"article","og_title":"Vermicelli Idli - Priya&#039;s Food Bites","og_description":"Ingredients: Semiya (Vermicelli) &#8211; 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