Combine semolina, salt, green peas and coriander leaves in a bowl
Heat 1 tablespoon oil in a tadka pan and add asafoetida, mustard seeds
After the mustard crackle add cumin seeds and red chilli powder
Add the tadka carefully to the semolina batter
In the same pan, add 1 teaspoon oil and brown cashews slightly and add them to the batter too
Mix all the ingredients well and add adequate water to create a semi-thick batter
Let the batter rest for 8-10 minutes
Heat 1 tablespoon oil in the tadka pan and spread it evenly inside the pan
Add 2 spoonfuls of the batter in the center and spread evenly
Cook over Low heat until brown and crisp and gently flip to cook the other side (it should take a total of 5-7 minutes for each idli)
Similarly prepare the other idlis of the remaining batter
Serve hot with spicy tomato/Peanut chutney
Tip: tadka pan helps give proper shape to the idlis while frying them. However you can use any small pan too
