Heat 2 teaspoons oil in a pan. Temper with mustard seeds, urad dal, channa dal, chopped ginger green chilies and asafoetida. You can even add chopped veggies like onion and carrot. Add coriander leaves and mix well.

Add fine rava to it and saute well. Add ragi flour, give a quick stir and remove from heat. Allow the mixture to cool thoroughly.

Add 1/2 cup + 2 tablespoons curd to the cooled mixture. the curd should be slightly sour and well whisked.

Add salt and 1/4 cup water. Mix well. The batter should be of idli batter consistency.

Now grease the idli plates well and keep ready. Just before steaming add fruit salt to the batter. Once fruit salt is added it will bubble up. Now mix it very well.

Pour the batter into the greased idli plates and steam for 12-15 minutes. Once done serve ragi rava idli hot or warm with chutney.