Method:

1. Pour idli batter into the mini idli mould and steam it for 8-10mins. My mini idli steamer has cloth so I use it which gives more softer idlis.You can just pour it directly into the mould too.
2. In a mixing bowl add the idlis, drizzle gingelly oil and idli podi, mix well and set aside.In a kadai heat oil - add mustard seeds and curry leaves let it splutter.
3. Add onion,ginger garlic paste and saute for few mins till onions turn golden brown.Add carrot and capsicum.
   
4. Saute for few mins till raw smell of the veggies leave, add required salt. Add the podi idlis and toss it well.Finally add coriander leaves and ghee fried cashews.Give a quick stir and switch off.
   

My Notes:

• Our recipe of idli podi is less spicy so I usually add a tbsp, but if you are using store bought then use little less as it may be spicy...adjust accordingly.
• Adding veggies is purely optional but since I planned for kids lunch box menu I wanted to make it wholesome so added them.Be creative and use corn,peas or any other veggie of your choice.
• Gingelly oil is good for health so be generous in adding.You can replace it with coconut oil.
• Make sure your idlis are slightly porous so that it absorbs the podi well.So use the first batch of idli batter for best results.
• You can even add peanuts or almonds replacing cashews.
• If you dont have mini idli mould, you can even make regular idlis, cube them and use it.