Heat ghee/oil in a pan; add mustard seeds, channa dal sauté till they turn golden brown.
Add the green chillies, curry leaves and ginger. Now add the rava and cook on low flame for about 3-5min. Remove from heat and keep aside.
Take a large bowl, add the carrots, peas, coriander leaves, coconut, yogurt, water, salt, cashewnuts, baking soda and the above cooled mixture and mix them thoroughly. Let this sit for minimum 15-30min.
Grease the idli plates with oil/ghee. Pour the rava batter. Don’t overload the batter in the plates. Steam cook them for 10-15minutes. Turn of the heat and let it sit for 5min and remove. If using a microwave, then take a large bowl fill about 3-4 cups water in them and then place the microwaveable idli plates. Cook for 10-15min on high. Serve hot with chutney/sambhar.
Note: For even better ones, let the batter ferment for about 15-30minutes before you start to steam them. I couldn’t let it sit as we guys were really hungry. Skip it, if you don’t have time.