Grind coriander leaves, green chili, and frozen peas into a paste.
Do not add any water, if needed add 1 tbsp water.
Keep it aside.
In a pan add oil and add mustard seeds, urad dal, chana dal, and cashew nuts.
Roast till the dals and nuts turn golden brown.
Add asafoetida powder, chopped curry leaves, and grated ginger.
Add the Rava | sooji to this.
Roast for 2 minutes.
Switch off the flame.
Allow this to cool completely.
Now add the green peas paste to this.
Add the curd to this and mix well.
Add the lemon juice now.
Now add ½ cup water or a little more to adjust the consistency.
Just before making the idlis add the Eno fruit salt.
If you don’t have Eno fruit salt, add 1 tsp of Baking soda.
Eno | Baking soda gives nice aeration to the batter.
Grease the idli mould and pour the batter into the mould.
Steam for 12 minutes.
Take out and rest this for 1-2 minutes.
Using a spoon take out the idlis from the mould.
Serve hot with any chutney of your choice.
The idlis stay soft even after 4-5 hours.