First, roast the rava until aromatic and slightly golden. Prepare a tempering with mustard seeds, dals, cashews, green chilies, and curry leaves. Mix the roasted rava with the tempering, curd, grated carrot, coriander, and salt. Adjust the consistency with water and rest the batter for 15–20 minutes. Just before steaming, add baking soda or eno to aerate the batter. Steam in greased moulds for soft, fluffy Rava Idlis, ready to serve hot with chutney. Ingredients: 1 cup rava (semolina or sooji, fine variety) ½ cup curd (yogurt, fresh and slightly thick) ¼ cup water (or as needed for batter) ½ teaspoon baking soda or eno fruit salt 1–2 tablespoons oil or ghee 1 teaspoon mustard seeds 1 teaspoon urad dal (split black gram) 1 teaspoon chana dal (split chickpeas) 8–10 cashews, broken 1 green chili, finely chopped 1-inch piece of ginger, finely grated 8–10 curry leaves, chopped 2 tablespoons carrot, finely grated 2 tablespoons coriander leaves, chopped Salt to taste Pinch of turmeric powder (optional) 1 tablespoon grated coconut (optional, for flavor) Step-by-Step Recipe: Step 1: Roast the Rava Heat 1 tablespoon oil or ghee in a pan. Add rava and roast it on low flame for about 5–6 minutes, until it turns aromatic and slightly changes color. Keep stirring continuously to avoid burning. Switch off the flame and transfer the roasted rava to a plate to cool. Step 2: Prepare the Tempering In the same pan, add 1 tablespoon more oil or ghee. Add mustard seeds and let them splutter. Then add urad dal, chana dal, and broken cashews. Fry until the dals turn golden and cashews are slightly browned. Add chopped green chilies, ginger, curry leaves, and sauté for a minute. You can also add a pinch of turmeric if you like a light yellow idli. Step 3: Make the Batter In a large bowl, mix the roasted rava with the tempering. Add curd, grated carrot, coriander leaves, and salt. Gradually add water to make a thick but pourable batter — similar to regular idli batter consistency. Let the batter rest for 15–20 minutes (this allows the rava to absorb moisture and swell). Step 4: Prepare for Steaming After resting, if the batter looks too thick, add a few spoons of water to adjust. Just before steaming, add baking soda or eno fruit salt and gently fold the batter. You will see the batter become light and airy — do not overmix after adding eno/baking soda. Step 5: Steam the Rava Idli Grease idli plates with oil. Pour batter into each mould (do not overfill, leave space for rising). Steam in a preheated steamer or cooker (without the whistle) for about 12–15 minutes on medium flame. Check by inserting a toothpick — if it comes out clean, idlis are done. Let them rest for 5 minutes, then gently unmould. Serving Suggestion: Serve hot rava idlis with coconut chutney, tomato chutney, or sambhar. A drizzle of ghee on top enhances the flavor even more! Tips for Perfect Rava Idli: Always roast the rava properly to avoid sticky idlis. Batter consistency should be neither too thick nor too thin. Use fresh curd for a slight tang and softness. Add eno or baking soda only when ready to steam. Steaming on medium heat gives soft idlis; avoid very high or low flame.