Measure ragi flour and sooji/rava. Grate carrots, chop coriander leaves and ginger. Keep all other ingredients ready.

Heat ghee or in a pan , add the items to temper, once mustard seeds cracks, urad dal and chana dal turns brown, add hing. Then add cashews and saute until golden brown. Then, add ragi flour and sooji/rava together.

Roast sooji and ragi flour until nice aroma comes. It may take 3-5 minutes. Switch off the flame and cool it down. Now in a vessel add roasted ragi flour, sooji/ rava, curd, tempered items, chopped ginger, coriander leaves, cashews, and required salt.

Mix everything well. Adjust water to reach the idli batter consistency that is neither too thick nor thin and finally add fruit salt/cooking soda/baking soda. Now start making idlis, pour the batter in each idli mold.

Steam it with a cup of water for 10 to 12 minutes in medium flame. Check with a spoon, if it's coming clean, the Idlis are ready! Switch off the flame and remove from molds.