Rava idli

Heat 2 tsp ghee or oil in a pan.
add the rava (sooji) and roast in the ghee or oil till they become aromat and change colour.
keep on stirring often when roasting them.
remove the roasted rava in a mixing bowl and keep aside.

In the same pan, heat 1 tsp oil again and fry the cashews in the ghee.
remove and add the fried cashews to the rava in the mixing bowl.
in the same pan, add 1 tsp oil more and heat it.
splutter mustard seeds. then add chana dal, curry leaves & asafoetida. fry till the chana dal become golden.

Then add this whole mixture to the roasted rava.
add curd (yogurt) along with chopped ginger, green chilies and salt.
add water as required and make a batter which is neither thin nor thick.
keep aside covered for 20-30 minutes.
after 20-30 minutes, if the batter looks thick, then add a few tablespoons of water to get a medium consistency. rava absorbs water and so the batter might thicken after 20 to 30 minutes.

Heat water in a steamer, electric cooker or pressure cooker.
just before steaming, add baking soda in the batter and mix well.
pour the rava idli batter in greased idli moulds.
place the idli stand in the electric cooker, steamer or pressure cooker.
steam the rava idlis for 10-12 minutes or more till a tooth pick inserted in the idlis come out clean.

Remove the instant rava idlis from the mould and serve the steaming hot rava idlis hot with idli podi or with your favorite coconut chutney and sambar.