• Heat a heavy bottomed pan. Add sooji to the pan. Dry roast the sooji till you get nice aroma. Set this sooji aside.

Tempering

• Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add chana dal to the pan and fry the dal till its light brown.
• Next, add chopped green chili, grated ginger and curry leaves. Give a good mix.
• Now, add the roasted sooji and roast it again with tempered ingredients for a minute. Then switch off the flame.

Preparing Rava idli batter

• Take the tempered ingredients in a mixing bowl. Add curd and give a good mix.
• Also add ½ cup of water along with salt.
• Now, add the grated carrot and chopped coriander leaves to the mixing bowl.
• Stir well to get thick idli batter. Close the mixing bowl and set aside for 30 mins.
• After 30 mins, the sooji batter would have become more thick. Add ⅓ cup of wate and adjust the consistency.
• Finally add 1 teaspoon eno salt or ¼ teaspoon baking soda to the batter. Eno salt or baking soda helps the batter to become light. Stir well. Rava Idli Batter is now ready!

Cooking Idli

• Take the idli plates. Add a drop of oil in each mould and spread it thoroughly.
• First place 1 cashew in each of greased moulds.
• Pour 1 ladle of batter on each idli plate mould. Stack the plates and steam cook in pressure cooker or steamer for 10 mins.
• After the pressure is released, take out the idli plates. Allow it to cool for 2-3 mins.
• Then using a spoon gently take out each rava idli.

Serving

• Relish the delicious Rava Idli with any chutney of your choice or simply with idli podi.