This is a quick and easy recipe and can be whipped up in just 15 minutes. The vegetables also can be cut ahead and stored in the fridge and added to the batter later. These idlis go well with coconut chutney or sambar.
Cracked wheat, 1 cup
Thick sour yogurt, 1 cup
Water, 2/3 cup or more depending upon batter thickness
Baking soda, 1/4 teaspoon
Salt, ½ teaspoon
Chopped cilantro, ¼ cup
Vegetables like carrot, green beans, cabbage all diced into small pieces (the vegetables can also be grated if serving for kids)
Fry the cashews in a little oil until they turn golden brown. Mix wheat rava, beaten curd, baking soda, salt, cashews, chopped cilantro, and diced vegetables with 2/3 cup of water. Add more water if needed until the desired consistency is reached. Let it sit for 5 minutes. The batter should be just thick enough to pour into the molds. Pour the batter into regular idli molds and steam for 10 minutes. Once cooled, remove from the mold and serve hot with any chutney or sambar.