January 10, 2018

MTR Style Rava Idli | Idli varieties

Of all the Idlis made at home, I love the MTR style Rava Idli. There is a story here that says the Rava Idli was invented when the rice was in shortage during the war. Whatever the story, there are very fond memories of eating these with some melted ghee on the side, spicy potato gravy and coconut chutney with my dad at the original MTR restaurant near Lalbagh, Bangalore. 

Sunday mornings were picked and we got there as early as 6:30am to catch our favourite seat by the window as hundreds of us looked forward to enjoying the simple pleasures of a south Indian breakfast, to be finished with piping hot coffee. Although I have never been a coffee drinker, I remember how my dad poured the coffee onto a saucer (or a davara, in most cases at MTR) and drank it straight off the saucer.  Socially, I may not approve it today, but the aroma of that coffee is something I would cherish as an onlooker :-)

Seriously, nostalgic today ! Let's look at some steamed delights this week, and this MTR style Rava Idli is the first in the series.

Other Idli varieties on the blog:

Use fine quality Rava / Semolina for best results. Off to the recipe now.

Rava Idly (or) Rava Idli - Steamed Semolina Idli - Indian Breakfast / Snack
Prep time : 45 mins (incl. standing time) ; Makes : 6 Idlis

Semolina (I used Bombay Rava) - 1 cup
Thick yoghurt (slightly sour is preferred) - 3/4 cup
Salt - 1/2 T
Oil - 3 TBSP
Tempering : Cashews, Mustard Seeds, Urad Dal & Channa dal- 1/2 tsp each + 1/2 tsp curry leaves (finely chopped fine)
Hing / Asafoetida - a tiny pinch
Baking Soda - 1/8 tsp
Grated carrots - 1/8 cup

Method:
Clean Semolina for any dirt or dust. Sieve once if required.
Heat 2 TBSP of oil, fry cashew halves till golden and crunchy, keep aside.
In the same oil, add rest of tempering, and fry till dals till golden brown. Add the semolina and fry till nicely warm and roasted. Keep aside till cool.
You may refreigerate this dry mix and use when needed.

To make Idlis, Mix 1 cup of above roasted Rava with 3/4 cup beaten curd, leave aside covered for 15 mins.
Bring an Idli steamer with enough water to a rolling boil. Add 1 tsp or two to the soaked semolina, the pinch of hing and baking soda and gently mix taking care not to overbeat.
Layer a little of carrot grated in a greased Idli plate, pour out the idli batter. Place a roasted cashew half on top. 
Similarly fill the other Idli moulds.
Steam for 8-10 mins. Slightly cool, demould and serve hot with Coconut Chutney.
I served it with Veg sagu (gravy)




6 comments:

  1. Some food makes you very nostalgic with lot of sweet memories. Rava idli looks very good. These day I use MTR instant mix a lot. I should try this recipe next time.

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  2. I love these recipes that brings back childhood memories. Rava idli is our go to dinner when I run out of ideas to cook. Love the cashews and carrot garnish.

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  3. yea I love rava idlis and yours has come out so well!..

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  4. Nice reading your post Kalyani! We survived on Rawa idlis in china where the regular batter never get fermented due to the chill climate. These look so good and you have an impressive collection of idli varieties!

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  5. Rawa idlies withcoconut chutney is my favourite combination. And those idlies are super tempting.

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  6. I used to be a saucer drinker too. Aahh...the pleasures of childhood. The idlis look so good.

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hi there ! Thanks for stopping by. Would love to hear what you thought of this post.. your support is invaluable for this blog..

Cheers
Kalyani

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