Bombay Rawa - 1 cup

Sour Curd - 1 cup (beat well)

Gram Dal - 2 tbsp (optional)

Oil - 3 tbsp 

Ghee - 2 tbsp

Fruit Salt - 1 tsp

Coriander leaves - 1/2 cup

Salt to taste

Mustard seeds - 1 tsp

Green chillies - 3 nos finely chopped

Cashew nuts - 8 nos finely chopped

Asafodeita powder - 1 tsp

Curry Leaves - 1/2 cup (finely chopped)

Dry roast rawa in a pan and let it cool. In a pan heat oil, add mustard seeds, green chillies, cashew nuts, asafodeita and curry leaves. Add roasted rawa to it and blend well. Remove from flame and let it cool. Add salt, fruit salt and coriander leaves. Soak gram dal for an hour and drain it thoroughly. Add it to the rawa mixture.  Beat 1/2 cup of the curd well and add it to the rawa mixture along with 1 cup of water. Let the whole mixture soak for about 2 to 3 hours. Just before steaming, add the remaining 1/2 cup of curd after beating it thoroughly. Pour it in idly plates and or in cups and steam it for about 8 to 10 mins (if you are using pressure cooker, the steam must not be sticky). 

To make this Rawa Idly more colourful and kids friendly add vegetables like carrot, potatoes, peas etc to it. Carrot and potatotes should be grated or diced to very small pieces.