Things to know about Rava Idli Recipe
During the Second World War, there was a shortage of rice, and it was a staple ingredient to make Idli. During this time, Mavalli Tiffin Rooms (MTR), a popular restaurant chain in Karnataka, experimented with making Idli from semolina instead of rice. And so, a new variation of Idli, known as the Rava Idli, was born.
The Indian Savory Semolina Cake from Karnataka – Rava Idli is a simple yet popular South Indian breakfast made with semolina batter. Unlike the traditional Idli, it is a hassle-free recipe that doesn’t require grinding and fermenting. It can be prepared easily in under an hour, without prior preparation, and tastes delicious. This recipe involves using baking soda or fruit salt for leavening the batter and making the Idlis soft and fluffy. The addition of herbs, cashew nuts, spices, and yogurt, makes Rava Idli taste delicious without anything. It also tastes fabulous with coconut condiment and sambar, which is a lentil-based vegetable stew.
Tasteful Indian Savory Semolina Cake from Karnataka Region. Authentic Recipe of Rava Idli.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 1 cup Semolina
- ½ cup Yogurt
- ½ cup Water
- 1 tsp Fruit Salt
- 2 tbsp Carrot Grated
- 2 tbsp Fresh Coriander Chopped
- ½ tsp Salt
- 2 tbsp Clarified Butter
- 10 pcs Cashew Halved
- ½ tsp Mustard Seed
- 1 tsp Bengal Gram (Split)
- ½ tsp Cumin Seeds
- 10 pcs Curry Leaf Chopped
- 1 tsp Fresh Ginger Root Chopped
- 1 tsp Green Chili Chopped
- 1 pinch Asafoetida
- Heat clarified butter in a pan and add cashew nuts cut into half. Once they become golden brown, take them out with a slotted spoon and keep them on the side.
- Keep the heat low and in the same pan, add mustard seeds. As soon as you hear the sputtering sound of mustard seeds, add the split chickpeas. Stir well till it becomes crunchy.
- Now add cumin seeds, chopped curry leaves, ginger, green chilies, and a pinch of asafoetida. Mix everything nicely and fry for 10-15 seconds.
- Add semolina and keep on mixing till it becomes aromatic. It will take 5-7 minutes for the semolina to roast properly. Once it turns a little golden, switch off the flame and keep the pan aside.
- To prepare the batter for the Rava idli, add finely chopped carrot, coriander leaves, and salt to the roasted semolina.
- Pour in yogurt and water as per the requirement. The batter should have a medium consistency.
- Mix everything well and let the batter rest for 20 minutes. After 20 minutes, check the batter's consistency and add baking soda or fruit salt to it. Stir it quickly.
- Now grease the Idli molds and place the fried cashew nuts at the center of each mold. Pour the semolina batter in it, and keep the mold in the steamer for 10-12 minutes.
- Once the Idli cooks nicely, take the molds out and let them rest for 5 minutes.
- Finally, remove the Idlis with a spoon and serve them hot with fresh coconut condiment. Your mouthwatering Rava Idli is ready.
The Rava Idli is a variation of Indian Traditional Savory Rice Cakes – Idli.
Use Semolina flour instead of the coarse one. The small-grained version is called the 'Bombay Rava.'
Make sure that you roast the semolina nicely in clarified butter. Otherwise, the Indian Savory Semolina Cake from Karnataka – Rava Idli, becomes sticky after steaming.
Serve the soft Rava Idli with Sambar and coconut condiments. You can also have them as it is.
— Specific Atributes of This Recipe:
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