Heat 1/2 tablespoon ghee and 1 tablespoon oil in a heavy based pan or kadai. Add mustard seeds; when they start to crackle, add cumin seeds, asafoetida, chana dal and urad dal. Sauté until dal turns light brown. Add curry leaves, dry red chilli and cashew nuts and sauté for 30-40 seconds.

Add rava and roast it on low flame until slightly browned. Remove the rava on a plate and let it cool completely. Always roast the rava on low heat until it is aromatic. Don’t make it brown! Also never roast it on high heat, because the Rava might get burnt.

Now add yogurt and a little water in the cooled rava and mix well.

Add some water to make idli like batter. Cover the batter and keep aside for 15 minutes. Check the consistency of the batter once again. Add more water if required, Eno fruit salt and mix well again.

Grease a idli pan and add water in it. Let the water come to a boil. In the meanwhile, pour the battering the greased moulds.

Serve idli with sambhar,coconut or tomato chutney.