Rava Idli

Steamed savoury cakes made of cream of wheat/semolina
03/28/2016 4:23:28 PM vindhyadesai

Rava Idli, claimed to have been invented by MTR (Mavalli Tiffin Room) during World of War II is a savoury breakfast dish popular in South India especially Karnataka. It is made of coarse cream of wheat or semolina, a bunch of chopped coriander, golden fried cashews, raisins & dals. It makes a light yet filling breakfast and very good for digestion since it uses curd/yogurt. Yogurt is added along with a pinch each of baking powder, soda which make the idlis light and fluffy. Serve it with chutney or aloo masala or sambar

Rava Idli
 
Prep time
Cook time
Total time
 
Steamed semolina idlis, ideal for breakfast
Author:
Recipe type: Breakfast
Cuisine: Indian
Serves: Serves 2-3
Ingredients
  • 1 cup rava lightly roasted
  • 1½ cups yogurt/curd
  • ¼ cup chopped coriander
  • Salt To Taste
  • ¼ tsp Baking Powder
  • 1 generous pinch Baking Soda

For Tempering:
  • 2 tsp oil (sunflower/ vegetable/groundnut oil)
  • 1 tsp mustard seeds
  • ½ tsp cumin seeds/jeera
  • 2 green chillies finely chopped
  • 2 sprigs finely chopped curry leaves
  • 2 tbsp finely chopped coriander
  • 2 tbsp chopped cashews
  • 2 tbsp golden raisins
  • ½ tbsp ghee
Method
  1. Heat ghee, golden fry cashews and raisins. Keep aside
  2. Heat oil. Add mustard, cumin and let them splutter
  3. Add urad dal, gram dal along with curry leaves and chopped green chillies. Let them turn golden
  4. Add chopped coriander. Mix the tempering well
  5. Mix in the roasted rava. Add fried cashews and raisins. Mix everything well
  6. Once this mixture cools down, add salt, baking powder and baking soda and more chopped coriander
  7. Mix yogurt. Make idlis by steaming in idli maker for 12-14 mins
  8. Serve them hot with ghee, chutney and/or aloo saagu
Notes
Yogurt/Curd should be sweet and not sour
Make sure coriander is fresh, do not waste the stalks chop them finely and add to the idli or you can reserve it for coriander chutney

Stepwise:

  1. Keep all ingredients under tempering ready
    IMG_6224 IMG_6213
    
    
  2. Heat ghee, golden fry cashews. Add raisins. Keep aside
    IMG_6225 IMG_6227
    
  3. Heat oil. Add mustard, cumin and let them splutter
    IMG_6226
    
  4. Add urad dal, gram dal along with curry leaves and chopped green chillies. Let them turn golden
    IMG_6228 IMG_6232
    
  5. Add chopped coriander. Mix the tempering well
    IMG_6234
    
  6. Mix in the roasted rava. Add fried cashews and raisins. Mix everything well
    IMG_6237 IMG_6238
    
  7. Once this mixture cools down, add salt, baking powder and baking soda and more chopped coriander
     IMG_6246 IMG_6240
    
    
  8. Mix yogurt. Lighty oil the idli plates. Make idlis by steaming in idli maker for 12-14 mins
    IMG_6270 IMG_6271 IMG_6272
    
  9. Serve them hot with ghee, chutney and/or aloo saagu
    DSC_0116_00116 DSC_0351_00019
    

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