Dry roast rawa till it slightly changes its colour and gives a nice aroma.
Mix roasted rawa/sooji, curd, salt and baking soda in a bowl and keep this aside. It should have the consistancy of a normal idli batter.
Heat oil in a kadai and put mustard seeds in it. When it starts to splutter, add split urad dal and curry leaves.
After sometime, add onions, salt and fry till translucent. Then add carrot and capsicum.
Let it cook for sometime. Now add coriander leaves and take it off from heat.
After cooling for sometime, add it into the batter mix. Stir nicely.
Pour it into the idli mould and steam it for about 10 to 15 minutes, till it is nicely set.
Take it off from heat, unmould and serve it hot with coconut chutney.