Rava Idly

Rava idli  is a variation of the popular South Indian breakfast item, idli, made with rava (semolina) or Bombay rava.

It is a speciality of the state of Karnataka in India and the popular restaurant chain, Mavalli Tiffin Rooms (MTR) of Bangalore claims to have invented it. According to Mavalli Tiffin Rooms, during World War II, when rice which is the staple item used in idli was in short supply, they experimented in making idli using semolina and created Rava Idli.

Rave-Idli translates to semolina-idli in the native Kannada language. It is usually found in restaurants that serve the Udupi cuisine. Rave idli is served hot and is to be eaten along with Saagu and Coconut Chutney. A dash of Ghee poured on the top of Rava Idli adds to the overall taste.

Now I am going to prepare Rava Idly. This can be prepared instantly in 30 minutes. The pictures are taken in yellow light so they appear colourd.

                                       Rava Idly recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time:10 mins    |  Cook time: 10 mins     |  Serves:2

Ingredients

Rava - 1cup

Curd - 1/2 cup

Oil - 2tsp

Salt - needed

Baking soda - 1 generous pinch
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                                                  To Temper :

Channa dhall -1tsp

Mustard -1tsp

Cashews - 6 to 7 split into halves

Curry leaves - 1 strand

Asafoetida - 1 generous pinch

Turmeric powder - 1/4 tsp

Ginger paste or grated - 1tsp

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 Method:

• First take a pan, add oil and roast cashews and set aside. In the same pan roast the rava finely untill nice aroma rises.
  
• Now transfer it into a cup. Add oil to the pan and when its hot add all the ingredients in the temper table only by one and allow it to splutter well. Now add this to the rava and mix well.
  
• Now add salt and curd to the rava mixture and mix well and slowly add water to form into an idly batter consistency. Set aside for 20 minutes. The rava will absorb water so if its too thick after 20 mins lighltly add water and adjust the batter. Add baking soda disoolved in 1tsp water finally before ur ready to pour the idlies and mix well.
  
• Now grease idly plates or add cloth, place the vertically slit cashew in the middle of the cup and pour batter over it. Steam cook for 15 minutes. You can also add sauted carrot slices on the cashew and then pour the batter.
  
• Serve hot with any chutney. Sprinkle ghee on top if u wish.