Sooji idly (Bombay ravva indian vermicelli idly)

April 2, 2008 at 6:02 pm 1 comment



Sooji : 1 cup
Yogurt (Perugu ) : 2 cups
Vermicelli : 1/2 cup
Salt to taste
Carrot :  3
Popu  ingredients :

Mustard Seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Green chilli : 2 or optional
Onion : 1 medium size( You might want to add some small onion pieces )
Urad dal : 1 tsp
Curry leaves : few
Cilantro : few or optional
Ginger pieces : thin slices


Preparation :

1 . Roast sooji on medium flame until it turns light golden color.

2 . Roast vermicelli on medium flame with one teaspoon of oil until it turns light golden color.

3 . Mix sooji, vermicelli, yogurt, pinch-of salt in to a bowl and soak up to 15 to 20 minutes.

4 . Shred the carrot( carrot thurum)

4 . Heat 1 table spoon oil in a kadai or pan. Add  popu ingredients and let it to crackle. Add onions, green chilli, urad dal to fry for 1 to 2 minutes. Add cilantro, required salt and mix well. Add this  to the above sooji mix. ( If you need add some water )

6 . Take idly plates and grease with oil.  Put shredded carrot and pour 1 table spoon sooji mix on top of it. Keep the plates in the idly stand. Put this stand in the idly vessel and put on the flame  for ( Add water to the bottom of the vessel for steam ) up to 15 to 20 minutes approximately. Turn off the flame. Keep it aside for 5 minutes to cool .

Sooji idly is ready. You can serve them alone or serve with peanut chutney


Entry filed under: Breakfasts.

Thota koora pappu Kobbary bakshalu / Bobbatlu (Coconut)

1 Comment Add your own

  • 1. vineela  |  April 4, 2008 at 1:17 am

    Hi Vanaja,
    I added your mysore bonda link to my blog.
    It came out well .my mom makes in the same way but she will not soak for hrs.May be pullati perugu gives that taste easily in india.Here we have soak definetly.Yday i made in your way and tasted yummy.Rava idly is my favourite too.
    thanks for sharing.
    Keep blogging.


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