Add the ghee or oil to a large pan and heat it.

When the oil is hot, turn the flame to low and add the mustard seeds along with cumin seeds.

Add the chopped cashews and fry till golden.

Add the curry leaves, chilies and ginger garlic paste for about a minute, without burning.

Add the rava/semolina and increase the flame to medium. Roast till crunchy, stirring often so it does not burn. Turn off. Add the salt and cool completely.

Pour water and mix well, let it rest for a minimum of 10 mins.

Meanwhile grate the carrot and chop the coriander leaves finely.

Add these to the mixture and add the yogurt with the lemon/lime juice. Mix well and taste test. Adjust salt to taste.

The consistency should be thick yet a little loose than the rava idli batter. (not runny). If it is too thick sprinkle 1 to 2 tablespoons water.

Heat the appe pan on a medium flame and pour ⅛ teaspoon oil to each cavity. If using cast iron pan, spread the oil all over the cavities.

While the oil heats, mix the baking soda or eno with 1 teaspoon water. Pour it to the appe batter and mix well.

Pour the batter to fill the cavities just until the rim.

Cover and cook until the base is firm, golden and slightly crisp. Using a skewer or a wooden appe spatula turn them to the other side. Press down gently into the cavities.

Cook well on this side as well. Test if they are cooked by poking with a skewer or a fork in the center of the appe. They should be clean without any wet batter. Remove them to a plate.

Before proceeding to fry the next batch, make sure the pan is not too hot. I usually turn off the stove for a while to bring down the temperature. If the pan is too hot, the base of the appe with brown too quickly without cooking them from inside.

Serve instant rava appe with Coconut chutney, Tomato Chutney or onion chutney. They taste good on their own or even with a cup of chai or coffee.