India Food Network India

Vermicelli Idlis

For a tastier and healthier tiffin, here's a simple tweak to your regular idlis called ‘’Vermicelli Idlis’’ by our Chef Amrita Raichand!  Best served with some delicious Kissan Fresh Tomato Ketchup.

Prep Time

  15 mins

Cook Time

20 min



  1. White Vermicelli: 1 cup
  2. Semolina (Sooji): 1/4 cup
  3. Water: 1/4 cup
  4. Kissan Fresh Tomato Ketchup: 2 tbsp
  5. Green Peas: 1/4 cup
  6. Salt to taste
  7. Mustard Seeds: 1/2 tsp
  8. A pinch of Asafoetida (Hing)
  9. Baking soda: 1 tsp
  10. Oil (for vermicelli): 2 tbsp
  11. Oil (for tempering): 2 tbsp
  12. Beans, finely chopped: 1/4 Cup
  13. Carrots, grated: 1/4 Cup
  14. A few Curry Leaves
  15. Curd: 1/2 cup

Method of Preparation

  1. In a pan, add some oil and mustard seeds. Once the seeds splutter add the curry leaves, hing, beans, peas, carrots, sooji & vermicelli and roast them all well.
  2. Once it’s well roasted, take it out in a bowl.
  3. To this add curd, salt, baking soda & water and mix it well. This will be the batter.
  4. To this batter add some Kissan Fresh Tomato Ketchup. Add some more water if required
  5. Fill in the idli moulds with the batter and place them in the steamer.
  6. Steam these idlis for around 15 mins.
  7. Once they are steamed take them out and place them in the tiffin box.
  8. Add some dry fruits to the tiffin as well.

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