Dry roast the idli rava,
until very aromatic and slightly reddish brown. This is very important since raw taste will be very off putting later once the dish is done. Pulse this in a mixer 3-4 times until it becomes coarse flour. Not smooth/ powdery but resembling finer rava. The ones I get are quite fine so just 1-2 pulses was more than enough. Depending on what you get you might need more or less.
Take it in a large pan and add the turmeric and salt. My mother adds the salt to a water solution, stirs until well combined and then
sprinkles it over the rava and mixes it. I think she used almost 3/4 cup of water. Depending upon your climate and the quality of your ingredients you might need more or less.
The aim is to have a texture which resembles breadcrumbs.
The consistency you are looking for is - when you clump the mixture, it sort of bunches up
but when dropped back into the pan disintegrates into breadcrumbs.
Now take this mixture into a cloth towel/ bag, bundle it and place it on a steamer.
The steaming process could take anywhere from 20-30 minutes. You know it's ready when it's soft, without any gritty texture. It will be pillowy when pressed. If unsure, you can always put some in your mouth to taste for any rawness. If smooth, you know it's ready.
Note: If unsure, it's always better to steam it some more until you are satisfied since once you add the jaggery, it cannot be rectified again.
When cooled, add the cooked toor dal (split pigeon peas)
and toss to combine. Set aside.
In a saucepan take the required amount of jaggery (see Tips section for the amount) and add enough water to cover it. Add the cardamom powder.
You are looking to make a "soft ball consistency". Right after 1 string consistency (where the sticky syrup when placed between your thumb and index finger, forms a single thread when lifted) we have the soft ball stage where a drop of hot syrup can be formed into a small ball in a bowl of cold water. Here we dropped a little syrup to a bowl of cold water
and when you move your fingers over it, it comes together into a small ball. This is the stage we are looking for.
Remove the Jaggery syrup immediately at this stage and pour it over the steamed Rava.
Quickly give it a mix.
Roast the cashews and coconut in the ghee. Then add them
to the puttu. Mix until well combined and delicious puttu is ready.