Both my kids love rava idli, so this is a no-struggle breakfast or dinner at my place. It's also easy to sneak in some grated veggies. I have added just grated carrots in the idlis shown in the picture. You can also add finely chopped spinach or grated zucchini.
Sooji / Cream of wheat - 1 cup
Beaten yogurt - 1 cup
Eno salt - 1.5 spoons
Salt to taste
Grated carrots - 1 cup
Channa daal - 1 spoon
Urad daal - 1 spoon
Roasted cashew pieces - handful
Mustard seeds, curry leaves and hing.
Mix sooji, yogurt, salt and carrots. Add some water if required. The batter should be of thick consistency. Let it sit for a minimum of one hour atleast. In little oil, pop mustard seeds, add channa daal, urad daal, curry leaves and hing and fry till the daals are golden brown. Add this to the batter. Add roasted cashews also. 5 minutes before cooking add 1.5 spoons eno salt and mix well. If you don't see the batter fluffing up, add some more eno salt. Pour the batter in idli mould and steam it for 15 - 20 minutes. If you soak for atleast an hour the idlis turn out to be very soft.
Goes well with idli powder or chutney.