n 1. Soak urad dal for 4 - 6 hrs.n n 2. Grind the urad dal to a smooth batter.n n 3. Wash the idli rava and let stand for 5mins, drain the excess water which collects on the top.  Mix the urad dal batter and idli rava well.n n 4. Allow it to ferment for 6- 8 hrs in a warm place. Can be kept in oven with the light on.n n 5. Add  all the vegetables, onions and coriander, salt  to the batter and mix well. The batter should be medium consistency not too thick nor too thin.n n 7. Pour spoonfuls of batter in each round impression in the idli plate, fill all the plates and place all the plates on to the stand.n n 8. Place this idli stand in a idli steamer or a pressure cooker, adding 1 cup of water at the bottom.n n 9. Steam the idlis on high flame for 5 mins, then reduce the flame to medium low and steam for 10 more mins.n n 10. Let it stand for 5 mins, remove the idlis from idli plate with the help of a small spoon. Add little ghee/ butter on top of each idli.n n 11. Serve hot with sambhar or chutney of your choice or idli podi.n n Variation: You can also use idli rice  instead of idli rava. If using idli rice soak it along with urad dal and grind.n n  n