What is Rava Idli?
Of all the Idli varieties made at home, we love the MTR style Rava Idli. There is a story here that says the Rava Idli was invented when rice was in shortage during the war. This is an instant, No-fermentation required Idli that’s steamed to pillowy softness and served with a chutney or a kurma. The best combination of course for Rava Idli (by popular standards) is the Bombay Style Sagu.
Rava Idli (aka Rava Idly) and then some nostalgia..
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 Idli varieties on this blog.
Other Idli varieties on the blog:
- Kanjivaram Idli
- Red Rice Idli (GF and Vegan)
- Moong Dal Spicy Idli (Diabetic special)
- Instant Masala Beans Idli | Healthy Breakfast Ideas
- Lapsi Idli | Broken wheat Idli
- Toor Dal Idly
- Mini Carrot Idly
- Pepper Idli
- Poha Idli.
- Samba Wheat Idli | Diabetic Breakfast options
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
- 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)