Heat a tsp of ghee in a kadai and roast rava in it until it is fragrant and light, remove and let it cool.

Dry roast moong dal in another kadai and water to it and add a tsp of ghee,turmeric and let it boil and lower the flame and cook until it is slightly mushy.Strain the dal and reserve the liquid.

Heat 2 tbsp ghee and 1 tbsp oil in a kadai and crackle mustard seeds and jeera. Add finely chopped ginger and green chillies and fry a bit,then add hing,curry leaves and add water to it.

Measure the water reserved from boiled moong dal and in addition to that add water which should be in the ratio of 2 1/2 cups water for 1 cup of rawa.

Now add roasted rava and mix it simultaneously to avoid the formation of lumps. In a small tadka pan heat a tsp of ghee and add cashew nuts and fry until golden in color. Add grated coconut,fried cashew nuts and a tbsp of ghee and mix well.

Garnish with coriander and grated coconut and serve it hot with coconut chutney or sambar.