– Grate carrot and finely chop ginger, green chillies and coriander leaves.
– Add oil in a pan and sauté mustard, urad dal, broken cashew nuts, chopped ginger, green chillies, curry leaves and asafoetida powder.
– Add rava and roast it nicely for a few mins, without burning the rava.
– After it cools, add curd, chopped coriander leaves, carrot, little baking soda and salt.
– Add water little by little and mix it well without lumps.
– The consistency of the batter should be similar to idli batter. The batter should neither be thick nor thin, so adjust water accordingly.
– Let the rava idli batter rest for 15-20 minutes.
– Then steam cook as we do for normal idli’s.