Rawa idli

Rawa idli - This is a instant idli recipe. No grinding or fermentation is required. It is prepared using rawa i.e., Bombay rawa. You can use either fresh curds or even sour curds to make this idli.
Ingredients
Rawa (Bombay rawa) - 1 cup
Curds - 1/2 cup
Baking soda - a generous pinch
Carrot - grated 1/4 cup
Green chilli - 2 finely chopped
Ginger - 1 inch finely chopped
Cashews - 10 to 15
Tomato - 2 cut horizontally (optional, I have not added)
Peas - boiled 2 tbsp (optional)
Water - as necessary
Salt - for taste
For tempering
Oil - 2 tsp
Mustard seeds - 1 tsp
Chana dal - 1 tsp
Urad dal - 1 tsp
Method
First roast the rawa in a kadai. You can add a tsp of ghee or dry roast it. Roast till it is aromatic. Keep it aside in a mixing bowl.
In the same kadai, take oil and heat it. Add mustard seeds and allow it to splutter. Add chana dal and urad dal. Roast it till it becomes golden brown.
Add this seasoning to the rawa
 Add half cup of curds. Also add the finely chopped ginger, green chillies and salt for taste. Add generous pinch of baking soda. Add water if needed. Mix well and keep it for 15 minutes. Your batter is ready.
Making the idli
Take the idli pan, grease it with oil. Keep the sliced tomato pieces, add the idli batter. On the top add the roasted cashews.
Steam it for 20 min in idli cooker, steamer or pressure cooker. Rawa idli is ready.

 It is best served with coconut chutney.