Heat oil in a non-stick
pan, add mustard seeds, curry leaves and asafoetida and saute till the seeds splutter. Add onion and saute till onion turns a light golden. Add ginger and saute till fragrant.
Add vermicelli, mix and saute for 2-3 minutes. Add green chillies, green peas, cabbage and carrot. Reduce heat, mix well and cook till the vegetables become a little soft.
Add buttermilk and
mix well. Add salt, mix and cook till the vermicelli becomes a little soft.
Chop coriander leaves
finely. Add roasted cashewnuts and coriander leaves and mix well. Let the mixture rest for 10 minutes.
Heat sufficient water in
a steamer. Lightly grease the idli moulds. Put some vermicelli mixture in each dent. Keep the moulds in the steamer, cover with the lid and steam for 15-20 minutes. Let the moulds remain in the steamer for 5-10 minutes.
Bring them out and
demould the idlis and arrange them in a serving platter and serve hot.