Roast the sooji lightly.

:- Do not blacken it.

Add this to the curd and mix well.

Heat oil in a pan.

Splutter mustard seeds.

Add cashewnuts and Bengal gram.

Once they get slightly roasted in the oil, pour it into the prepared batter.

Mix well and add a pinch of baking soda.

Finally, add chopped coriander leaves and curry leaves.

:- If you want it to be spicy, you can add very finely minced green chillies and ginger too.

Keep it aside for 5 - 10 mins.(Optional)

Grease the idli plates and then pour the batter into them.

Steam it for 10 mins.

:- Serve hot/warm with coconut chutney and sambar.