Ravi Idli - not MTR but RTR (Roochis Tiffen Room) Home Made

Did you know Rava Idli was found out MTR (Mavalli Tiffen Room) in Bangalore, India during the II world war. Thats when the Rice was in shortage. Read Wiki about this.
Ingredients :
Rava / Semolina : 2 cups (used for making upma)
Urad Dhal : 2 table spoon
Channa Dhal : 1 table spoon
Mustard Seeds : 1 table spoon
Cashewnuts : 10 Nos.
Asafotida : Qtr tea spoon
Curry Leaves : 2 strings
Green Chillies : 4 to 5 Nos. as per taste finely chopped
Ginger : half inch (finely chopped)
Baking SODA : half tea spoon
Oil
Ghee
Salt
Thick Curd / Yogurt (Prefered Sour) - 1 cup
Coriander leaves : 5 to 6 strings

Method of Preparation :
Roast Rava for abt 5 to 7min with 1 table spoon oil till a nice aroma comes out. Keep it Aside. Add 2 table spoons of oil to a pan once the oil heats up add Mustard Seeds, Urad Dhal, Channa Dhal, Curry Leaves, Green Chillies, Asafotida, Ginger, Cashew and fry. Now add this to the Rava along with Salt, Yogurt, finely chopped coriander leaves, enough water and lastly add Baking soda and mix well.  (Thicker than dosa batter)Grease Idli plates with ghee and garnish with cashew (grated carrots + coriander leaves) and pour the batter. Once the water comes to boil in the Idli cooker, place the plates and cook for 10 to 12 min. Serve hot with Vegetable Sagu or Aloo Bhaji and Coconut ChutneyNote :
Rava should be roasted for this preparation else idlis would come out rock hard and stickyUse Baking SODA and not Baking powderMake the idlis immediately after mixing yogurt. Dont store the batter for later use. Add some water if the batter has gone thick when you have to pour the idlis for second time. You can make this preparation of Rava and it can be stored in refrigerator and is good to use in week to 10 days. Sour curd would give better taste.