Heat 1 tabsp oil in a pan,
add the maize rava and roast till aroma comes.
Remove the roasted rava in a mixing bowl and keep aside.

In the same pan, heat 1 tsp ghee and fry the cashews.

Remove and add to the mixing bowl.

In the same pan, heat 1 tsp oil, add mustard seeds, let them crackle then add chana dal, udid dal,curry leaves and hing.
‎Fry till the dal become golden.

Then add this whole mixture to the roasted maize rava.

Add curd along with chopped ginger, green chilies and salt.
Make the correct consistency of batter by adding required quantity of water which is neither thin or thick.Keep aside covered for 30 minutes.

After 30 minutes, if the batter looks thick, then add a few tablespoons of water to get the correct consistency.

Heat water in a pressure cooker.
Just before steaming, add lemon juice,sugar,baking soda or eno in the batter and mix well.

Pour the batter in greased idli moulds.

place it pressure cooker,
steam for 10 to 12 minutes.

Check the doneness by inserting a toothpick.
Pour 1/4glass of water over the idlis before removing them from the mould.

Then remove the idlis from the mould and serve hot with coconut chutney and sambar.