In a kadai heat 1 teaspoon oil and add mustard seeds,jeera,finely chopped green chilli,ginger,few curry leaves and saute well.
Then add the semolina and fry for a minute.
Whisk the curd and add the roasted,spiced semolina, baking soda,salt accordingly and mix well.
Rest it for 10 minutes.
Mean while grind red chillies,shallots,garlic and tomatoes toa coarse paste.
Heat 1 tablespoon oil in a kadai and add mustard seeds, asafoetida,few curry leaves and the ground paste along with adequate salt.
Simmer it for 10 minutes with occasional stirring
Meanwhile heat a idly pan with water.
Grease the mini idly plates .
Mix fruit salt in the rava idli batter and pour in the mini idly pan.
Steam for 5 minutes and remove them and garnish with roasted cashews
By now, chutney is also ready
Serve hot mini rava idlies with spicy chutney
