Prepare the Rava Idli Premix:

Heat oil in a kadhai.

Add mustard seeds, urad dal, and roasted chana dal; let them splutter.

Add chopped ginger and green chilli; sauté for a few seconds.

Add semolina and roast on low flame for 7–8 minutes until aromatic (do not brown).

Stir in chopped coriander and turn off the flame.

Let the premix cool completely. Optional: store in an airtight container for up to 2 months.

Make the Idli Batter:

Transfer the cooled premix to a mixing bowl.

Add curd and mix well.

Gradually add water to form a smooth, thick batter.

Season with salt.

Just before steaming, add fruit salt and mix gently.

Steam the Idlis:

Grease idli moulds lightly.

Place one roasted cashew in the center of each mould (optional).

Pour the batter into the moulds.

Steam for 10–12 minutes, or until a toothpick inserted comes out clean.

Serving and Storage Tips: