In a pan dry roast the millet until hot to touch.
Transfer to a mixer jar and grind it for 3-5 seconds until the rice is broken to semolina consistency.
Transfer to a plate and let it cool.
In a pan, heat oil and add channa dhal and cashew nuts.
Roast until brown.
Add in mustard, hing and curry leaves and when they crackle, add in the rava.
Roast it until the rava becomes slighly brown.
Remove from stove and allow it to cool a bit.
Whisk together curd, water and salt in a bowl and add it to the warm rava.
Mix well. Finally add baking soda and mix well.
Grease idli plates with little oil and fill them with the batter.
Steam cook for 15 minutes.
Remove from the steamer and allow the plates to cool for 5 minutes.
With the help of a spatula, gently remove the idlis from the moulds.
Serve hot with chutney of your choice.
