- Heat oil in a pan, add chana dal, urad dal, hing and curry leaves.
- Add chili, cashew and sauté till golden brown.
- Now add carrot, peas and sauté for few minutes.
- Add salt. Now add rawa and roast on low flame.
- Cool the mixture and add curd and water to make a smooth batter.
- Let it rest for 15 minutes.
- Grease the idli plates.
- Just before steaming, add eno salt, mix well and pour in to the idli plates and steam for 15 minutes.
- Finally serve the instant vegetable idli.