Method : 

 Heat oil & ghee together, fry chopped cashew nuts to a golden brown. Set aside. 
 Add mustard seeds, the pulses, asafoetida, curry leaves and chopped green chili. 
 After it is well sautéed, add rawa. 
 Roast well on a low flame till light pink. 
 Add salt, soda-bicarb, coriander leaves, grated coconut, salt and fried cashew nuts. 
 Cool. 
 Mix in beaten curd to make idli batter.
 Divide the batter between 12 greased idli moulds. 
 Boil water in a steamer/cooker, put the stand in the steamer and steam on a high flame for 15 – 20 minutes. 
 Serve hot with sambhar and coconut chutney.