Mix curd in lightly roasted semolina/rava.Add salt and set aside.Steam spinach in microwave for 1 minute or blanch in boiling for 2 minutes and strain.Cool and make a paste of it with 1 green chilli,chopped coriander and ginger paste.
Mix this paste in the rava curd mixture.Add little water if needed after adding the palak paste.Set aside for 20 minutes.Meanwhile dry roast cashewnuts and set aside.Heat 1 tbsp oil in a wok and sprinkle mustard seeds and curry leaves.When they crackle, add it to the rava palak paste.Also add finely chopped 1 green chilli,1 tbsp grated carrot,hing, sambar masala,salt to taste,baking powder and Eno fruit salt.Mix all to a smooth paste.
Grease an idli stand.Place 1 cashewnut and little grated carrot in each groove.Steam in a pressure cooker without vent weight or in an idli steamer for 12 minutes in medium flame.Open lid after 5 minutes.With the help of a knife take out the idlis.Smear ghee and serve hot in breakfast or as a snack with mixed pickle, coconut chutney or sambar.
