Heat 2 tablespoons ghee in a pan.

Fry 8 split cashews until golden and set aside for garnishing.

To the same pan add ½ teaspoon mustard, ¼ teaspoon cumin, 1 tablespoon broken cashews and ½ tablespoon chana dal.

Fry until the dal turns golden.

Reduce the flame and add 10 curry leaves, 1 to 2 chopped green chilies and ¾ teaspoon ginger.

Saute until it turns fragrant just for 30 seconds.

Then quickly add 1 cup rava.

Mix well to coat the semolina with ghee.

Roast on a low flame stirring consistently until the rava turns crunchy and slightly aromatic.

Do not brown the rava. Set this aside and cool completely.

When the rava is cooled down completely, add salt, 2 to 3 tablespoons coriander leaves, ¾ cup curd and half cup water.

Mix well until the batter is uniform. Cover this and set aside for 30 mins.

After 25 mins, grease the plates and place a cashew in each of the moulds.

Also sprinkle some carrots. Set this aside.

Bring water to a boil in a steamer or cooker.

When the water is just about to come to a boil in a few minutes, Check the consistency of the batter and pour more water if needed.

The batter has to be thick like regular idli batter and must be smooth.

When you drop it with the spoon it should not be lumpy.

It should not be of pouring consistency either.

Skip this step if using eno.

Add 1 tsp lemon juice to the batter and give a quick stir.

Then sprinkle eno or soda and gently give a good mix.

Avoid over mixing. The batter needs to be steamed immediately otherwise the rava idli will not turn fluffy & soft.

Immediately transfer the batter to moulds.

Place it in the hot steamer and steam for 10 mins on a high flame.

Allow the idlis to cool down for 2 mins.

If the rava idli is properly done, then a skewer or fork inserted into it comes out clean or with little crumbs.

When the rava idlis cool down for about 3 to 4 mins, demould them with a wet spoon.

Serve rava idli with coconut chutney or potato sagu (recipe below).