Rava Idly and Coriander Coconut Chutney

I was having this craving to make Rava Idly for the past one week, so today I tried this out after reading an online recipe. My first batch was really good so I was forced to make a second batch which was a damp squib. :(
So here's what to do and not to do for this delicacy.

Rava Idly :

Rava or Sooji-1 cup
Beaten Curd- 1 cup (I din't use a beater ,there's a utensil to grind
greens, I used that)
Green Chilies- 2 or 3
Chopped Curry leaves
Bengal Gram- adequate amount (It's for the Idly so not too much nor too little)
(Kadalai Paruppu)
Mustard seeds
Salt
Ghee
Oil

Method:

• First grease the Idly plates with adequate oil so that the Idly does not stick.
• Beat the curd while adding very little water. More of curd, less of water. just use water to clean the beater.
• In a pan heat the ghee with little oil and add the Bengal Gram. Use a medium flame. A high flame will burn the bengal gram.
• Add the mustard seeds. When the splatter, add the chilies and curry leaves and saute.
• Now add the Rava or sooji to this. Gradually saute this mixture. The only way to figure out if the Rava is cooked is with the smell and look of it. Rava should not turn brown.
• Now, add this hot mixture to the curd, wile gradually mixing the batter. Add little water to get normal batter consistency. Adding too much of water will cause the Idly to be very watery. 
• Add salt to this batter and mix well.
• Pour this batter immediately into the Idly plates and steam. Check with spoon once in a while to see whether the Idly is cooked.

Coriander Coconut Chutney :

Grated Coconut
Odacha Kadalai ( I dont want to confuse this with the other Bengal gram used above)
Chopped Coriander
Green Chilies
Oil
Urad Dal (little)
Curry leaves
Mustard seeds
Salt

• Grind the coconut,coriander,kadalai and chilies in a mixer. Add water for desired consistency.
• In a pan, heat the oil and splatter the Urad dal. When it turns little brown, add the Mustard seeds. Switch off the stove and add the curry leaves.
• Add this to the ground chutney.
• Add salt as per taste.

As I mentioned before, important things to note.

• Add little water. Too much water will collapse the Idly.
• From the online recipes I've read, it's vital to pour the batter into the Idly plates and steam as soon as possible once the Rava mixture is added to the curd.
• Use a spoon to check whether the Idly has cooked. The Idly should be stiff.

I got it right the first time, the second time, the Idly batter had more water and it made my cry. So, I'm gonna do this later to perfect the art of making Rava Idly :)