Heat a kadai and add ghee and oil,splutter mustard and add the rest under To temper table.Then add the finely chopped ginger and chillies.( you can grind ginger and green chillies and use the paste too).
First take a pan/ kadai. Heat with ghee and oil, splutter mustard, followed by urad dal, chana dal and cashews.
Once they turn golden, add finely chopped ginger, chilli and give it a stir. Add rava/ sooji , curry leaves and coriander leaves.
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. Adjust water to get the consistency like our idly batter consistency, light and loose not too thick or watery)
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)
Immediately, pour into the idly moulds 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 moulding. Use a spoon dipped in water to un mould each idli.