In a pan, add ghee mustard seeds, chana dal, cumin seeds, chopped curry leaves, asafoetida, chopped ginger and green chilli. Sauté till the dal turns slightly golden brown.
Then add rava and roast it on low flame till it becomes aromatic. Do not over-roast it.
Add rava mixture into a bowl and cool down completely.
Then add curd, salt, coriander leaves, and the required water. make idli batter with a medium thick consistency.
Cover and rest the batter for 30-35 minutes.
mix well and add water as required, to form an idli batter consistency batter.
Steam water in a pan for 5 minutes also grease the bowl with oil and place cashews in the center.
just before steaming add 1 tsp eno (fruit salt) and mix well till it turns frothy. alternatively, add a pinch of baking soda.
pour the batter immediately into a bowl or idli plate. do not rest the batter.
steam the rava idli for 15 minutes on medium flame.
finally, serve instant rava idli with coconut chutney and sambar.