In a bowl, add the yogurt, grated carrot, salt to taste, finely chopped green chillies, grated ginger and mix well. Keep aside.
Heat oil in a pan and add the mustard seeds. When it splutters, add chana dal and when it changes colour, add the vermicelli and roast till it is golden brown.
Add the roasted vermicelli to the yogurt mix while it is still hot. Mix well and leave it to aside for 10 -15 minutes.
After 10-15 minutes, add in the chopped cilantro, mix well.
Grease the idli moulds with a drop of oil and spoon the yogurt vermicelli mixture into each mould.
Steam the idlis in the idli steamer or pressure cooker without the weight for 12 minutes.
Switch off the gas and allow the pressure to settle down. Remove the idlis with the help of a butter knife. They come off very easily. Now vermicelli Idlis are ready to serve.Serve it hot with chutney of your choice.
