Rava Idli, originated in the MTR restaurants in Bangalore during WWII, is a popular breakfast item in South India. It could be made either plain or with nuts and vegetables. I used grated carrot here and hence the color. It is very easy to make compared to idli since overnight fermenting is not required. Roast rava in oil along with mustards seeds, chana dal, urad dal, ginger, green chilli etc. Then add yogurt, vegetables, nuts, grated coconut, baking soda etc. Add water for the required consistency and let the batter sit for a while before making this delicious idlis. Serve hot with coconut chutney. Some recipes call for adding eno fruit salt for getting softer idlis. I used baking soda (sodium bicarbonate) + yogurt instead, since eno was not available.
Recipe Courtesy: Sailu's Kitchen