First take a pan/ kadai. Heat with ghee and oil and temper with items under to temper.
1 cup Rava /Sooji, ½ teaspoon Mustard, 1 teaspoon Urad dal, 1 teaspoon Chana dal, 1 tablespoon Cashews, 1 tablespoon Oil and ghee, 1 Sprig curry leaves
Once they turn golden, add finely chopped ginger, chilli, carrot and give it a stir. Add rava/ sooji , curry leaves and coriander leaves.
1 cup Rava /Sooji, 1 teaspoon Ginger, 4 green chillies, 1 tablespoon Coriander leaves, 1 tablespoon Carrot
Roast it in medium flame taking care to not to change the colour of rava.
After a minute, transfer to a bowl for cooling down.
Add the curd, water, lemon juice, salt mix well.
½ cup Curd, ½ teaspoon Lemon juice, Salt - As needed
Adjust water to get the consistency like our idly batter consistency, light and loose not too thick or watery)
½ cup Water
Heat the idly cooker with water and let water in it boil, just ready for steaming. Grease the idly plates with ghee/oil.
At this time add the ENO salt to the batter and mix well (the eno salt should be active enough, so that when you add and mix the batter, small bubbles will be coming, which makes the batter frothy/ aerated)
1 teaspoon Eno fruit salt
Immediately, pour into the idly molds and steam for 5-7 minutes.(to check if its done, insert a knife or spoon back and it should come clean)
Once done, take out the plate and rest for a minute to cool down before un molding. Use a spoon dipped in water to un mold each idli.
To serve you can top it with fried cashews, grated coconut.
1 tablespoon coconut, 6 Cashews