In a mixture jar, add rava, poha, curd, salt, and water. Grind it.

Takeout batters into a mixing bowl and whisk them for 2 minutes. the batter is a medium thick and pouring consistency.

cover and rest the batter for 20 minutes.

Meanwhile In a pan, add oil, mustard seeds, chana dal, urad dal, chopped curry leaves, and asafoetida. Sauté till dal turns slightly golden brown.

Then add chopped onion and green chili. Sauté it till the onion is slightly transparent.

Now add chopped carrots, capsicum, boiled corn, and salt. sauté till vegetables become slightly soft.

Switch off the gas and add tadka into the idli batter. also, add coriander leaves and mix well.

Now add baking soda and lemon juice. mix well.

Then in a deep bottom vessel (big patili) add 3 cups of water and bring to a boil.

When water comes to a boil, place a greased plate on it and add batter with a ladle, and slightly spread it. (refer to video)

Cover and steam the nasta on high flame.

It should take 4 minutes to properly steam. Check with a knife, if it comes out clean then it is properly cooked.

Make all idli into the same way. Allow it to cool for a while.

Enjoy steam idli with spicy tomato-onion chutney.

In a mixture jar, add tomatoes, onion, garlic, dry red chili, kashmiri red chili, cumin seeds, salt, and jaggery. Grind it into a smooth paste.

Now in a pan, add oil, mustard seeds, and curry leaves. sauté it.

Add grinded paste and mix well.

Cover and cook chutney till oil separates from its sides.

Serve chutney with crispy rice pakodi.