Prepare a checklist. keep all ingredients close by
I used ready made roasted semiya. Place the semia in a mixing bowl. Roasted rava until aromatic in a kadai with 2tbsp butter over medium heat. Transfer the roasted rava to the mixing bowl.
Tempering Process:
Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add bengal gram, cashews till light brown
Then add green chili, curry leaves and ginger and roast for few seconds, Add the tempered ingredients to semia plus rava

That add salt, coriander leaves and mix. Add the chopped bell pepper, green peas plus carrot.
Next, add curd and mix well. If needed, add water and adjust the consistency. Idli batter is ready! Cover and rest for 20 mins. Finally add Eno salt/baking soda. Eno Salt will react with the batter and batter becomes aerated. Once the Eno salt is added, cook the batter immediately

Steam Cook: use qa pressure cooker or idli cooker

Take the idli plates and grease it with oil. Pour 1 ladle of batter in each mould. Do not fill completely. Take enough water in the cooker for steam generation. On high heat bring the water boi.l Place the idli stand inside the cooker, Cover and cook.
Steam cook the idli for about 15 mins. Once done, allow the pressure to release completely