Chef Sanjyot Keer ❤️ In a Kadhai add: Oil 1 tbsp Mustard seeds 1 TSP Chana dal 1 tsp Urad Dal 1 TSP Stir and cook well on medium flame until the dal has slightly changed its color. Then add: Ginger 1 TSP (chopped) Green chilli 2 NOS. (Chopped) Cashew 2 TBSP (roughly chopped) Curry leaves 10-12 NOS. (Chopped) Hing 1/4 tsp Stir, cook for a minute & add: Jada Rava 1 CUP Stir & cook over medium low flame for 2-3 minutes then transfer it into a bowl & cool it down completely. Once the mixture cools down add: Curd Cup (whisked) Fresh coriander a handful (chopped) Salt to taste Water 1/3 cup Now whisk the batter really well and rest the batter for 10-15 minutes. You can add more water if the batter gets thick after resting, it should just be like idli batter. You might require 1/2 cup water in total. Lastly add: Baking Soda 1 TSP Now mix well, your batter is ready. Grease the idli moulds using ghee or oil Optionally place a half of fried cashew in each mould. Pour the batter upto 3/4th of each mould. Place the trays into the steamer & steam for 8-10 minutes. Your delicious & quick rava idlis are ready!