1: Take a mixing bowl, add rava, curd, and salt; mix well.
2: Add water as required and mix to form a smooth batter.
3: Rest for 20 minutes until the rava absorbs water.
4: Heat 1 tsp oil and splutter mustard seeds, chana dal, urad dal, hing, and curry leaves.
5: Add green chilly, ginger, and cashew; sauté until golden brown.
6: Add carrot, bell pepper, and beans; sauté for 2 minutes.
7: Add turmeric and sauté slightly.
8: Allow to cool down.
9: Mix all vegetables into the rava batter.
10: Grease the idli plate with oil.
11: Just before steaming, add 0.5 tsp eno (fruit salt) and mix well until frothy.
12: Pour the batter immediately into the idli plate.
13: Steam the vegetable idli for 15 minutes on medium flame.
14: Serve instant vegetable idli with coconut chutney and sambhar.
