Soak the Bengal gram for 1 hour, wash & drain off water.

Fry the rava and semiya separately in 2 tbsp of oil till nice & brown. Keep aside to cool.

Heat the remaining oil.

Fry the chopped onions, green chillies and curry leaves, till onions are light brown.

Add the Bengal gram and fry.

When it starts to turn brown, add the cashewnuts & fry.

When the cashewnuts too become brown, add the raisins & fry.

When they swell remove from flame and let it cool.

Beat the curd and add the baking powder, fried rava & semiya, the fried onion mixture & stir nicely.

Add salt and mix well again.

Grease the Idli Trays & pour the batter into each mould & steam in the Idli vessel or cooker for 8-10 mins.

After 8-10 mins, remove the vessel from flame & let it cool for a few mins.

Remove the Idlis with the help of a knife.

:- Serve with Coconut Chutney, Sambar or any Gravy Dish.