|Cabbage||1 Cup (16 tbs)|
|Coriander leaves||1 Tablespoon, finely chopped|
|Cashewnuts||To Taste, roasted|
|Mustard seeds||1 Teaspoon|
|Buttermilk/Curd beaten to a idli batter consistency||3⁄4 Cup (12 tbs)|
|Vermicelli||2 Cup (32 tbs) (roasted or unroasted)|
|Chopped onion||1⁄2 Cup (8 tbs)|
Heat the Wok on the gas and add 1 tbsp oil to it.
If you have unroasted vermicelli add 2 cups of it to the oil and roast on medium flame until they turn a little golden.Remove this and transfer to a plate and allow it to cool.
In the same Wok add 1 tbsp of oil and add asafoetida,mustard seeds and when that splutters add green chillis, curry leaves,ginger, onion and cook until the onions are half cooked. Add the remaining vegetables and cook them for sometime. Add cashews and chopped coriander leaves to the mix and transfer them to a bowl and allow them to cool.
When both the vermicelli and the vegetables are cooled add the buttermilk or curd mix so that you have just enough to mix and then allow them to rest for 10 mins.
Then apply a little oil to the Idli plates and add in the mix.
Steam them in a rice cooker by adding a little water to the base of the rice cooker and then placing the idli plates in it.
Cook this for about 7-10 mins.Vermicelli Idli's are ready to be served