Mix besan with rava.Add ginger paste, 1 tbsp oil,little salt and sugar and mix well.Add slowly half cup water approximately to make a semi thick batter without any lumps.Add grated carrot and chopped green chillies.Mix Eno and whisk well to get a smooth light and silky texture.
Pour 1cup water in a microsafe container.Grease oven proof idli mould and pour a ladleful of batter in each mould. Place a cashewnut over each.Cover and microwave high power for 3 minutes.Check with a toothpick if its done.With the help of a knife take out the steamed idli dhokla.This can also be steam cooked in a normal idli steamer.
Make a salt and sugar solution by boiling in 1/4 th cup water.Pour this over idli dhokla.For tempering, heat 1 tbsp oil in a wok.Fry curry leaves and set aside.Sprinkle mustard and wait till it splutters.Add hing, sesame seeds and slit green chillies.Toss and pour the tempering over the spongy and soft idli dhoklas.Garnish with curry leaves, grated carrot and coconut.Serve with tamarind or coconut chutney healthy idli dhoklas in breakfast or as a teatime snack or in parties.
