White Rava/ Sooji/Semolina - 1/2 Cup
Curd/Yogurt - 1/2 Cup
Carrot - 3 Table Spoon
Water - 3/4 th Cup + more if needed
Salt - 1 Teaspoon or (As per taste)
Eno Fruit Salt - 1/2 Teaspoon
Lemon Juice - from 1/2 Lemon
Green Chilies - 2 No's (Finely chopped)
Chopped Coriander leaves - 1 Tablespoon
Chopped Ginger - 2 Teaspoon (Finely chopped)
To Temper :
Oil - 1 Tablespoon
Mustard - 3/4 Teaspoon
Channa Dal - 1/2 Teaspoon
Urad Dal - 1/2 Teaspoon
Curry Leaves - 1 Spring
Dry roast the oats in a pan, until nice aroma comes (at least for 3 minutes in medium flame), allow it to cool and grind it coarsely. Heat oil in a pan, add the ingredients given in the temper list, followed by the grated carrot, finely chopped ginger and green chilies, now add rava and fry for 2 minutes in medium flame.
Transfer to a mixing bowl and add powdered oats, curd, lemon juice, coriander leaves, and salt, now add enough water to make a batter [(neither too thick nor too runny) consistency like idly batter] Add Eno fruit salt just before making idlies and mix well.This will give a frothy/airy batter which gives a soft spongy texture to idlies. Pour the batter in a greased idly plate, and steam it for about 10 to 15 minutes or until its done.
Serve hot with chutney of your choice. But in my experience Coconut chutney is the best combination :-)
You can also try Oats dosai which tastes similarly like rava dosai :-)
You can add Broken wheat rava (Godhumai rava) instead of white rava.
Instead of carrot, you can add finely chopped beans, cabbage, frozen peas.