firstly, in a large mixing bowl take sabudana.
furthermore add 1 cup of idli rava. rinse them well, if they are not clean.
also add 2 cups of sour curd.
add around 1 cup of water and mix well.
keep the batter to rest and ferment overnight or atleast 8 hours.
mix the batter well. do not mash as the pearls of sabudana may break.
furthermore, add ¼-½ cup water as required to adjust the consistency of idli batter.
also add some salt to taste.
just before steaming add a pinch of baking soda and mix well till it turns frothy.
brush the plates with oil
also place cashew in the mould.
and pour the batter immediately into the idli plate. do not rest the batter.
steam it for 8-10 mins on medium flame. allow it to rest for 5 mins then unmould.
finally,serve hot with any chutney of your choice.