Measure and take the Vermicelli, Add it to a blender and pulse it once. Transfer this to a mixing bowl to this add-in curd.
In a pan add in oil once it heats up add in Mustard seeds let it splutter and then add in Green Chilli, Grated ginger, cashew nuts and Curry Leaves. Switch off the flame.
Add the prepared tadka to the mixing bowl and mix well. Add the required water and salt mix well and bring it to an idli batter consistency.
Allow it to rest for 30 mins and then grease the idli mold.
Pour in the Idli batter and steam cook for 10-12 mins till the idlis are cooked. Allow it to cool a little and then remove it from the Idli pan. Serve hot with chutney and Sambar.
Notes
· Serve hot with chutney and Sambar.
· I have used roasted vermicelli, if you are using unroasted vermicelli, roast it, and then pulse it.