Combine semolina, salt, green peas and coriander leaves in a bowl

Heat 1 tablespoon oil in a tadka pan and add asafoetida, mustard seeds

After the mustard crackle add cumin seeds and red chilli powder

Add the tadka carefully to the semolina batter

In the same pan, add 1 teaspoon oil and brown cashews slightly and add them to the batter too

Mix all the ingredients well and add adequate water to create a semi-thick batter

Let the batter rest for 8-10 minutes

Heat 1 tablespoon oil in the tadka pan and spread it evenly inside the pan

Add 2 spoonfuls of the batter in the center and spread evenly

Cook over Low heat until brown and crisp and gently flip to cook the other side (it should take a total of 5-7 minutes for each idli)

Similarly prepare the other idlis of the remaining batter

Serve hot with spicy tomato/Peanut chutney

Tip: tadka pan helps give proper shape to the idlis while frying them. However you can use any small pan too