Steamed Vermicelli Cakes
Ingredients
- 5 oz Split black gram urad dal, soaked for 2 hours
- 3 1/2 oz Semolina suji, soaked for 20 minutes
- 1 tsp Fenugreek seeds methi dana
- 2 cups Vermicelli sevairi, soaked for 20 minutes
- Salt to taste
Instructions
- Drain the split black gram and grind to a fine paste by adding a little water.
- Drain the semolina and grind with the fenugreek seeds.
- Mix the two pastes together; add the drained vermicelli and season with salt.
- Take the idli moulds; pour 1 tbsp of the batter in each mould and steam for 20 minutes.
- Serve hot with coconut chutney
Calories: 631 kcal
Carbohydrates: 135 g
Protein: 16 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 218 mg
Potassium: 89 mg
Fiber: 10 g
Vitamin A: 2 IU
Vitamin C: 2 mg
Calcium: 49 mg
Iron: 5 mg