Dry roast vermicelli and semolina separately till it is light brown.
Mix the two and place it in a dry dish.
Heat ghee/clarified butter in a pan.
Fry the cashews and raisins separately in ghee till golden brown and add it to the vermicelli-semolina mixture.
In the same ghee add mustard seeds, once it pops add the chopped green chillies, ginger, asafoetida and finally the curry leaves.
Add this to the vermicelli-semolina mixture and mix well.
Whip the yogurt/curds well.
Mix well the vermicelli-semolina mixture, whipped yogurt/curds, baking powder, chopped coriander and salt.
Pour this into idli moulds or any steel mould and steam for approximately 10-15 minutes.
Serve hot with coriander coconut chutney!
[*I used homemade yogurt/curds for the idlis. Bought out curds tend to be thicker so you may reduce the amount of yogurt a bit and add some water/water. Ensure that the idli batter is neither too thick nor too runny
** The idlis need to be made as soon as the batter with yogurt is made]
Notes
This mixture can be made in advance and stored in the refrigerator in an air tight container. The idlis can be made as and when required. I used homemade yogurt/curds for the idlis. Bought out curds tend to be thicker so you may reduce the amount of yogurt a bit and add some water/water. Ensure that the idli batter is neither too thick nor too runny
** The idlis need to be made as soon as the batter with yogurt is made]
Recipe by Spice Counter at http://spicecounter.com/breakfast/rava-semiya-idli-semolina-vermicelli-idli/