In a mixing bowl, add semolina, salt, curd, and some water. make idli batter with a medium thick consistency.

Cover and rest batter for 30-35 minutes.

After 30 minutes, when semolina puffs up then add water as required, to form an idli batter consistency batter.

Steam water in a pan for 5 minutes and also grease the bowl with oil and place cashews in the center.

just before steaming add ¼ tsp baking soda and mix well till it turns frothy. Alternatively, add 1 tsp of eno.

Pour the batter immediately into bowl or idli plate. Do not rest the batter.

Steam the idli for 12-15 minutes on medium flame.

Finally, serve instant rava idli with coconut chutney and sambar.

Soak ½ cup of split pigeon peas into 1 cup of water.

Drain water and add soaked tuvar dal into the pressure cooker.

Then add turmeric powder, salt, and 1 cup of water. mix well and pressure cook dal on a medium flame for 3 whistles.

Mash cooked dal with a masher.

Then add onion petals, drumsticks, carrots, green beans, tomatoes, green chili slits, and a few curry leaves.

Also in a ½ cup of tamarind pulp, add turmeric powder, red chili powder, sambar masala, and jaggery. Mix well and add the paste into the pressure cooker.

Add 1 cup of water and mix well.

Cover the lid and pressure cook on a medium flame for 1 whistle.

When the pressure cooker releases its pressure naturally, open the lid and add the required water for sambar consistency.

Now heat oil in a pan, add oil, mustard seeds, urad dal, cumin seeds, red chili, and curry leaves. sauté till dal is slightly golden brown.

Add tadka into sambar and mix well.

Garnish with some coriander leaves and serve sambar with idli.

In a mixture jar, add grated coconut, roasted Bengal gram, green chili, ginger, salt, and some water. Grind it into a smooth paste.

Heat oil in a pan, add oil, mustard seeds, urad dal, cumin seeds, curry leaves, dry red chilli, and a pinch of hing. Sauté for a minute and add in the chutney.

Serve chutney with instant idli.