Combine rava, buttermilk, salt and 2 tbsp oil in a bowl and set aside for at least 30 minutes.
Heat the remaining 1 tbsp oil add the mustard. Once the mustard crackles add the urid daal.
Add the corn and cabbage once the urid dal becomes reddish. Sauté for a minute. Add the grated carrot.
Add the hot and sweet sauce. Mix well.
Pour the mixture over the rava batter and mix well.
Add Eno fruit salt and mix well. Sprinkle water if needed. (I did not).
Mix well. Spoon in the greased idli mould and steam for 20 minutes.
Serve hot with chutney of your choice.
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