Vermicelli nuts idli

Ingredients	Quantity
Vermicelli	675gms
Semolina	225gms
Curds	2 cups
Green chillies	12
Ginger	2.5cm (1”) piece
Mustard seeds	1 tsp
Split black gram	1 ½ tsp
Curry leaves	1 spring
Chopped coriander leaves	1 tbsp
Asafoetida	a pinch
Fat	1 cup
Cashewnuts	1 cup
Salt	to taste

Chop green chillies finely. Chop cashewnuts coarsely. Heat fat in fry-pan; fry black gram and mustard seeds until seeds begin to splutter. Add chopped ginger, coriander and curry leaves, chillies and cashewnuts. Now add the vermicelli and fry to a light brown. Add semolina and fry for a minute. Remove from the fire and cool. Mix in the curds and enough water to make a thick batter. Leave to ferment for two hours or more, covered with a piece of muslin. Fill the idli katoris with this batter and steam in the steamer until done. Serve hot with coconut chutney and sambar