• 1tsp oil
  • 1tsp mustard seeds
  • 1/2tsp jeera
  • 1 string curry leaves
  • 1/2tsp grated ginger
  • 1/2cup grated carrot
  • 1tsp turmeric powder
  • 1/2tsp asafoetida
  • salt as required
  • 1 cup rava
  • 2 cups yoghurt
  • 1 cup water
  • 1/3tsp baking soda


  1. In a kadai heat 3 tsp oil and splutter 1 tsp mustard, ½ tsp jeera, 1 tsp chana dal, pinch hing and few curry leaves.
  2. Now add 1 chilli, 1-inch ginger and saute for a minute.
  3. Add 2 tbsp carrot, ¼ tsp turmeric and saute for 2 minutes.
  4. Keep the flame on low add 1 cup rava and roast well.
  5. Roast for 5 minutes or until the rava turns aromatic.
  6. Cool the rava completely and transfer to a bowl.
  7. Add ¾ cup curd, 2 tbsp coriander and ½ tsp salt.
  8. Mix well forming a thick batter.
  9. Add ½ cup water and mix well forming a smooth batter. Rest for 15 minutes or until the rava absorbs water.
  10. Mix well and add water as required, to form an idli batter consistency batter.
  11. Grease the idli plate with oil and place cashews in the centre.
  12. Just before steaming add a ¼ tsp eno (fruit salt) and mix well till it turns frothy. alternatively, add a pinch of baking soda.
  13. pour the batter immediately into the idli plate. Do not rest the batter. Steam the rava idli for 13 minutes on medium flame.
  14. Serve instant rava idli with coconut chutney and sambar