In a Kadai dry roast the Rava for about 5 mins. Make sure the color of the Rava doesn’t change. Remove the rava to a plate and allow it to cool down. In the same Kadai add in Oil.
Once the oil heats up add in Mustard Seeds and Cumin seeds wait till they splutter and then add Urad Dal, Peppercorns, finely chopped ginger, and Green Chilli. Next, add in Chopped Cashew nuts and finely chopped Curry Leaves.
Now add in the cooled Rava over the Tempering and mix well and switch off the flame. Take the Rava mixture in a bowl and add in the Fresh Curd.
Mix everything well and then add in salt finely chopped Coriander Leaves and the required Water. The consistency should be similar to the idly batter consistency. Finally, add in Cooking soda. And mix the batter well. The batter will now bubble up after adding the cooking soda. Now Prepare the idly pan by greasing it.
Pour the Prepared batter and cook for about 10-12 mins or until the idli is cooked. Once cooked switch off the flame. Allow it to cool down and then remove the idly from the pan by sprinkling a little water over the idli. It will come out clean from the Idli pan.
Notes
You can also add Eno fruit salt instead of cooking soda.
Tastes great when served hot along with chutney and sambar.
You can also add grated Carrot along with the batter.