You are here

Rava Idli

srividya76's picture
Rava Idli is a variation of the popular South Indian breakfast item, idli. It is a speciality of the state of Karnataka in India and was invented by the popular restaurant chain, Mavalli Tiffin Rooms (MTR) of Bangalore.
Ingredients
  Semolina 1 Cup (16 tbs)
  Mustard seeds 1⁄2 Teaspoon
  Chana dal 1 Tablespoon
  Grated ginger 1 Inch
  Green chilies 3 , finely chopped
  Curry leaves 6
  Carrots 2 , grated
  Fresh coriander leaves 2 Tablespoon
  Grated coconut 2 Tablespoon (fresh)
  Beaten thick curd 1 Cup (16 tbs)
  Water 1⁄4 Cup (4 tbs)
  Roasted cashew nuts 2 Tablespoon
  Ghee/Oil 1 Tablespoon
  Salt To Taste
Directions

Heat ghee, add the mustard seeds and once they splutter, add the chana dal and saute till the dal turns golden brown. Add the green chillies, curry leaves and ginger.
Immediately add semolina (rava) and on low to medium heat stir fry the semolina constantly for 3 mts. Take off heat and cool.
Add grated carrot, coriander leaves, grated coconut, curd, water and salt and mix well. Let this sit for atleast half an hour.
Grease idli plates. Place a roasted cashew nut on each of the greased idli plates and pour the rava batter over the cashewnut. Don’t let the batter fill till the brim.
Steam the rava idlis on medium flame for around 10 mts. Turn off heat and let it sit for 5 mts. Remove the rava idlis carefully with a spatula and serve hot with chutney of your choice.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
South Indian
Course: 
Breakfast
Taste: 
Savory
Feel: 
Smooth
Method: 
Steamed
Restriction: 
Vegetarian
Ingredient: 
Rava
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes
Servings: 
3
Story
During World War II, when rice which is the staple item used in idli was in short supply, Mavalli Tiffin Rooms experimented in making idli using semolina and hence Rava Idli was invented. It is usually found in restaurants that serve the Udupi cuisine. Rava idli is served hot and is to be eaten along with sambar and coconut chutney. A dash of ghee poured on the top of Rava Idli adds to the overall taste.
Subtitle: 
Semolina Idli

Rate It

Your rating: None
3.942855
Average: 3.9 (7 votes)