Roast the rawa just until it starts to turn brown and keep it aside.
Heat oil, add all the seasonings and once they are browned add the chopped onion, curry leaves and green chilies.
Fry it until the onion turn translucent.
Let it cool down to room temperature and then mix it with the roasted rawa.
Add half of the grated carrot to the mixture.
Add the baking soda and salt to the rawa mixture.
Now add the curd and mix it well.
To bring it to the idli batter consistency add water (if needed).
Grease the idli plates and add grated carrot and cilantro to the bottom of the plate.
Then pour the batter and steam it for 10 to 12 mins.
Serve hot with chutney.
Once the batter is ready, it is important that they are cooked right away. Keeping the batter for too long results in dry idlis.
Mix the rawa with the seasoning and curd after it has cooled down to room temperature. This allows the idli to be fluffy.
If making more idlis, mix the batter in batches.