Roast vermicelli in a pan by adding little ghee until golden brown spots are visible. Boil 2 cups of water in a vessel add the vermicelli, salt and allow it to boil for 3-4 min in medium flame. Drain the water from the vermicelli using food strainer. Mix 2 cups cold water and drain them too. Chop green chili and coriander leaves.

In a non-stick pan, add ghee and fry Cashew nuts and raisins till golden brow. Keep it aside.

In the same pan add oil, when hot. Add mustard seeds, when it splutters add curry leaves, red chili. Take it out from stove.

Add green chili, coriander leaves, curd and mix the cooked vermicelli. Add salt if required. Add cashews and raisins. Mix well.

Soak Ragi Vermicelli for about 3 min in cold water & little salt. Dont soak more than 3 min as it will get mashed up. Drain the water using food strainer. Spread this in idili cooker plates / Veg steamer and cook for about 5 min in the steam.Chop Onions and split open green chili.

In a nonstick pan, heat oil. When hot, add mustard, urad dhal and channa dhal. When the mustard splutters, add green chili and curry leaves.Fry for 30 sec. Add onion & little salt. Fry this till onion is golden brown. Add the cooked Ragi Vermicelli and mix well. Add salt if required.

Add oil- 1 tsp in a pan and fry Vermicelli till it becomes golden brown. In a vessel boil some water with little salt. Add fried Vermicelli and boil for 2 – 3 min till it becomes soft. Filter the water using a food strainer and keep it aside in a plate. Chop Onion, tomato. Cut vegetables in to length wise pieces or small pieces. Split Green Chili. Finely chop ginger.

Meanwhile, heat oil in a pan. When hot, add mustard, urad dhal , channa dhal. When mustard splutters, saute onion, green chili, ginger, curry leaves and fry for 2 min. Add tomato and cook till it becomes gravy. Add the chopped vegetables, salt and fry them well in oil. Close the lid of the pan untill the vegetables are cooked completely. Add the cooked Vermicelli and mix them together gently. If required add salt.