Rava (Sooji) – 1 cup
Yogurt – 1 cup (thick)
Salt – 1 teaspoon
Baking soda – ½ teaspoon
Coriander leaves – 2 teaspoons (finely chopped)
Tempering:
Oil – 2 teaspoons
Mustard seeds – ½ teaspoon
Urad dal – 1 teaspoon
Channa dal – 1 teaspoon
Cashews – 5 or 6 (broken to small pieces)
Curry leaves – 10 (chopped)
Ginger – ½ inch piece (grated)
Green chillies – 2 small/1 big (finely chopped)
Hing – ¼ teaspoon
Optional:
Grated carrots can also be added to the idli batter mixture before steaming.