• Heat the oil in a pan and add the cashew and fry for a minute.
• Add the ginger and green chilly and fry for 30 seconds.
• Now add the rava, mix well and roast the rava for three to four minutes. Remove and set a side.
• Now add the vermicelli to the pan, and fry this till pale brown. Keep mixing to avoid burning.
• Set a side to cool completely.
• In a bowl add rava, vermicelli, coriander, grated carrot and salt. Mix well.
• Now add the yogurt and water. The batter will be semi thick.
• Set a side for 15 minutes.
• After 15 minutes, mix the batter. You may want to add little more water if the batter is too thick. The batter should be of idli batter consistency.
• Add the baking soda and give a mix.

Steaming the Idli in Idli steamer or Pressure cooker-

• In a idli steamer or a pressure cooker add some water and bring it to a simmer.
• Grease the idli plates and pour the batter filling up to ¾ th of the moulds. Steam the idli for 12 minutes on high.
• If using pressure cooker to steam do not put the whistle.
• Let stand for ten minutes before removing.
• Serve the tasty idli with chutney of your choice.

Steaming the Idli in the Instant Pot -

• Turn on the instant pot on saute mode. Add about a 1.5 cups of water and let it come to a boil.
• Grease the idli plates and pour the batter filling up to ¾ th of the moulds.
• Cancel the saute mode and close the instant pot lid.
• Select the steam mode in the venting position. Externally keep a timer for 12 minutes, because the timer function does not work in the steam mode.
• As soon as the timer is done, do a quick release and remove the idli stand.
• Let the idli sit in the mould for 3-4 minutes before removing and serving.