Grind foxtail millet into a coarse rava (semolina).

Heat oil in a pan, add mustard seeds, urad dal, chana dal, and cashew nuts.

Fry until golden brown.

Add curry leaves and chopped green chilies.

Add foxtail millet rava and sauté until fragrant.

Add grated carrots and ginger, sauté for a minute.

Let the mixture cool.

Combine cooled rava mixture with salt, yogurt, and water to form a thick batter.

Let the batter rest for a few minutes.

Grease idli molds with oil.

Pour batter into idli molds, filling 3/4th full.

Steam idlis for 10 minutes or until cooked.

Let cool slightly before removing idlis from molds.

Serve hot with chutney or sambar.