The recipe calls for the regular measuring cup, but I used the smallest one on hand, which might measure up to 50 gms.
Heat a nonstick pan and dry roast Rava on high, while you keep stirring it to prevent from getting burnt. Repeat with the Vermicelli
Then put the vermicelli and roast again until you see it nicely done. This takes abt 2 -3 mins.
Allow it cool, measure 1 and 1/4 cup of curds and mixed to the Rava and Vermicelli along with salt.
Check the consistency, if it is too thick thin it by adding a little water. Then allow it to rest for 30 mins.
Meanwhile heat a pan with oil, season with mustard, Urad dal, Bengal gram. When done add the onions, curry leaves and cashews if you are using it. Sauté well so that the onions get browned.
Add this mix to the batter and mix well.
Grease the idli plates with oil and pour a ladleful of the batter.
Steam for 10 – 15 mins depending on the idlis.
Enjoy with any side dish of choice.