Hello! all. I like to share a very quick as well as a delicious south indian breakfast RAVA IDLI. Unlike the regular idli, this does not require any beforehand planning, soaking and fermenting for hours. My husband loves this over the regular one. It can be prepared plain or using any vegetables you like, and the seasoning to this dish gives it an extra taste and flovour. The curds used in this dish gives the idlis its softness and taste.
Do you know the history of rava idli, how it originated? I read an article about it-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.
Do you know the history of rava idli, how it originated? I read an article about it-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.
Ingredients:Rava / Semolina (coarse) - 1 cup
Curd - 1 cup
Water - 1/2cup
Green Chillies - 2/3, chopped
Curry leaves - few, finely chopped
Coriander leaves - 2 tbsp, finely chopped
Cashews - 1 tbsp, broken
Turmeric - pinch (optional)
Carrot - shredded, 3tbsp
Peas - 3tbsp
Salt - required
Baking soda/powder - 1 pinch
Seasoning - mustard seeds, cumin seeds, urad dal, chanadal
Ghee/oil - 2tbsp
Method:
First fry the rava/semolina in 1 tbsp oil until you get a nice aroma and it turn light brown.
Beat the curd until smooth. Add the curd, salt and baking soda to the rava and mix properly until idli batter consistency.
Heat a tbsp oil to a sauce pan, add the seasoning to it, fry until the mustard seeds splutters, and dals turn light brown. Add the curry leaves, green chillies, cashews, and coriander leaves.
Add the seasoning and the vegetables(carrots & peas) to the batter and mix properly. check for the salt. Leave the batter for 10-15 min.
Grease the idli plates with oil, pour 1tbsp of batter in each mould and steam in pressure cooker for 1-2 whistles or in idli steamer until done.
Serve hot with coconut/tomato chutney.
Beat the curd until smooth. Add the curd, salt and baking soda to the rava and mix properly until idli batter consistency.
Heat a tbsp oil to a sauce pan, add the seasoning to it, fry until the mustard seeds splutters, and dals turn light brown. Add the curry leaves, green chillies, cashews, and coriander leaves.
Add the seasoning and the vegetables(carrots & peas) to the batter and mix properly. check for the salt. Leave the batter for 10-15 min.
Grease the idli plates with oil, pour 1tbsp of batter in each mould and steam in pressure cooker for 1-2 whistles or in idli steamer until done.
Serve hot with coconut/tomato chutney.
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