Measure sooji/rava. Keep all other ingredients ready. Heat a tablespoon of ghee in a pan , add cashews and saute until golden brown. Remove from the pan once done. In the same pan, add sooji/rava and roast it until nice aroma comes. Switch off the flame and cool it down.

Grate the carrots, finely chop coriander leaves& chillies. Now in a pan, heat the remaining ghee and add the items to temper, once mustard seeds cracks, urad dal and chana dal turns brown, add hing. Switch off the flame once done.

Now in a vessel add roasted sooji/ rava, curd, tempered items, chopped ginger, green chilli, coriander leaves(I didn't add) cashews, and required salt. Mix everything well. Adjust water to reach the dosa 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.