Rava Idli is one kind of dish that can bring me a very happy morning. Rava idli dunked in a lemon rasam, sagu or plain coconut chutney is a winning breakfast. Semolina works wonders, be it Rava Kesari or Upma. Of all the things and facts about rava idli, the inception of this exotic recipe is strikingly interesting. It took me back to fantasize the world war 2.

IMG_7063

The story of Rava Idli

The inception of Rava Idli dates way back to the second world war. It has been said that MTR, (Mavalli Tiffin Rooms) a restaurant in Bangalore, discovered the recipe of Rava Idli. During world – war 2, the restaurant had no access to new stock of rice that was required for making idlis. They had no choice but to persist their service to customers. With the culmination of pressure and shortage of idlis in the restaurant, MTR came up with a recipe of idli, made from rava and they named it rava idli. Since then, there was no turning back. Rava Idli has become very popular since the second world war and is a part of the breakfast menu in many homes.

The story behind rava idli is very thrilling. It is quite fascinating to know the recipes and the history behind these exotic recipes. The most interesting part of rava idli being, it is very quick to make, exteremely tasty, in-fact I find it more tastier than the normal idli and at the same time it is a very healthy breakfast recipe.

If I suddenly crave to sink into the joy of eating idlis, I would make these for sure. One can never go wrong while making these. It is almost as easy as one can imagine. You don’t have to wait overnight for the batter to ferment. “An instant Idli”, this is what I can say.


Rava Idli

  • Servings: 12-13 servings
  • Difficulty: easy
  • Print

  • Rava Idli is an instant version of an idli, made from rava (Semolina) and seasoning ingredients like mustard seeds, curry leaves, channa dal and grated carrots.

Ingredients

  • 1 cup – Semolina (known as Bombay Rava)
  • 1/2 cup – Yoghurt – (Thick yoghurt)
  • 1/2 cup – Water
  • 1/3 cup – Carrot – (Grated)
  • 2 pinches – Cooking Soda (Baking Soda)
  • 1 tsp – Table Salt

  • Seasoning
  • 1 tbsp – Vegetable Oil
  • 1/2 tsp – Mustard Seeds
  • 1/2 tsp – Channa Dal / Yellow split peas
  • 1/2 tsp – Urad Dal / Black gram split lentil
  • 10-12 leaves (1 twig) – Curry Leaves


Directions

  • Note: If you do not have an idli steamer, use a pressure cooker instead. You just need to remove the pressure valve and use as the recipe directs.
  • In a wok, on a medium flame, heat oil. Once the oil heats up, add in mustard seeds. Wait for the seeds to stop popping. Then add in the channa dal, urad dal and curry leaves. Wait for about 5 seconds.
  • IMG_7063

  • Add in the Semolina and stir fry the semolina for about 3-4 minutes on a medium flame or till the semolina turns yellow.
  • IMG_7063

  • Add in the carrots and stir fry well for 2-3 minutes on a medium flame.
  • IMG_7063

  • Turn off the heat and let this mixture cool down.
  • After the cooling period, add in the yoghurt, mix gently. Then add in water, salt and the cooking soda. Mix gently. Remember: The texture of idli has to grainy and soft. So ‘do not’ overmix. The ingredients need to be just bound together.
  • IMG_7063

  • Smear a little oil (any vegetable oil) to each idli mould. Next, pour the batter into idli moulds and steam (In and idli steamer or pressure cooker – see ‘Note’ at the beginning) for 10 minutes.
  • IMG_7063

    IMG_7063

    IMG_7063

    IMG_7063

  • Serve hot with Lemon Rasam, Saagu or Coconut Chutney.
  • Tip: After 10 minutes immediately open the lid of the steamer or pressure cooker lid. You will get softer idlis. If you fail to this, the idlis get hard.

  1. kp vidyashankar says:

    OMG, its so easy. Can you help in unlocking the secret of MTR’s amazing “saagu” that goes along with rava idli.

  2. Pingback:A Day in the Life… because you’re all dying to know what I’m actually doing in India | A Bengaluruean Narrative

    1. Pratiba says:

      Thanks for your comment Sophie. I use cast iron and aluminium as well. I hardly see my self using non-stick. Cast iron releases a small amount of iron to the food. Very good for Anemics.

      1. Sophie. says:

        You use an anodized aluminium vessel is it?? Or just plain is fine? because i heard non-stick is not good so can you please help. im sorry to bombard so many queries on you :) hope you don mind ;)

        1. Pratiba says:

          I am absolutely fine with readers asking questions. :) I use my MIL’s aluminium wok that has a carbon steel coating. Using just plain aluminium has to be cut down because it poses threats to the body. Anodized aluminium is also fine. Non sticks are fine as well. Still I would not suggest non-stick to anyone. But if you happen to cook in non-stick or coated aluminium make sure you transfer all the contents to a separate serving dish. Do not keep the food in the woks for a long time.

          My best suggestions are cast iron, carbon steel or stainless steel woks. These three are best for cooking.

          When you are using an oven, I suggest you use good quality glass / ceramic. Glass is always safe to use. I hope that answers your queries Sophie :) Do let me know if you have more questions.

  3. priyadarshini sharma says:

    Hey these look gorgeous. i agree with Divya. Neatness all over the place. I wonder how you managed to get such neat looking idlis without idlis getting smeared throughout the mold?? mine always gets messy. your raagi mudde has also come good.

  4. Divya says:

    Incredible! I love the neatness of your idlis.. too good. they look so good and oh my Gawd! i wanna eat stright from the monitor. mine gets so out of shape when I make them. need to try your method..

Leave a Reply

Your email address will not be published. Required fields are marked *