In a mixing bowl, add semolina. Now In a mixture jar, add poha and grind into a coarse powder.

Then add poha powder into semolina. Also, add curd and salt.

Now add water gradually and make it medium thick and pour the batter. Do not add more water to the idli batter.

Then whisk it for 2 minutes so air particles incorporate in it and it becomes light and fluffy.

cover and rest the batter for 20 minutes.

Now in a tadka pan, add oil, mustard seeds, chana dal, urad dal, chopped curry leaves, and asafetida. Sauté till dal turns slightly golden brown.

Switch off the gas and add tadka into the idli batter. also, add coriander leaves and mix well.

Now add baking soda and lemon juice. mix well.

Instant rava idli batter is ready.

Now in a deep bottom vessel (big patili) add 3 cups of water and bring to a boil.

When water comes to a boil, place a greased plate on it and add batter with a ladle, and slightly spread it. (refer to video)

Cover and steam idli on high flame.

It should take 4 minutes to steam properly. Check with a knife, if it comes out clean then it is properly cooked.

Make all idli into the same way. Allow it to cool for a while.

Enjoy steam idli with spicy chana dal chutney.

in a tadka pan, add 1 tbsp oil and 1ladle batter. Cover and cook on low flame till idli is properly cooked and crispy from one side.

further, flip gently and cook and crisp from both sides.

Enjoy, crispy rava idli with chutney.

In a pan, add oil and chana dal. Sauté till dal is slightly golden brown.

Then add curry leaves, garlic cloves, ginger, and dry red chili. Sauté for a minute.

Switch off the flame and cool down the mixture completely.

Add chutney mixture into a grinder jar. Then add salt, and water and grind everything into a smooth paste.

Take out the chutney mixture into a bowl.

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

Serve chutney with idli.