Make a check list. Collect all required ingredients and keep them within your reach.
Steam cook Rava in a bowl-about 10 minutes. Make a paste of ginger, garlic and ginger in a blender. Let the paste soak in curd for 10 minutes. Pop mustard and fennel seeds in hot oil in a skillet over medium heat, add a pinch of asafetida-about 2 minutes
Add cooked mung dhal, and cooking soda to the steam cooked rava, now add the curd with garlic ginger, green chile paste, mix well with a spoon. Stir in the tempered spices. Stir in ground pepper powder, chopped cilantro.. Add water if you need
. Make sure that the batter is of right consistency, no too thick or thin.
To half of the batter add ½ c of frozen peas and carrots.
Grease the moulds in idli plates. Fill each mould with approximately ½ c of batter.
Assemble the plate.
Place the idli plates in a cooker with 3 cups of boiling water on the stove with high heat setting, Close the lid, continue to steam cook until idlies are done-about 10 minutes, Turn of the heat. Let the steam subside, open the cooker, remove the plates.
Remove the idlies after they come to room temperature. Taste to make sure that idlies turned out the way you wanted, I could make eight small idies with the batter.
Serve idlies with your favorite chutney or sambar
