To the idli plate/mold apply melted butter/ghee or oil.
Also place slivered almonds if desired and keep it ready.
Rava soaks up well and absorbs all the moisture from buttermilk
Later add ragi flour, rest of yogurt, eno salt, baking soda and salt.
Finally squeeze lemon juice, Mix everything quick, batter consistency should not to be so thick and should be little gooey as shown in picture 8.
When the batter is foamy do add it immediately to the greased idli plates.
Don't rest the batter after adding eno and baking soda.
You can temper and add to the batter, also you can add sautéed vegetables to it.
Let the idlis cool a littel bit before removing from plates.
Also you can add cloth over the idli plates and skip those oil/ghee greasing process.
Using wooden/stainless steel spoon gently turn the idlis and remove from the plates.
Picture 12 is the inner view of Instant idli.