How to Make Delicious Rava idli

Rava idli. Rava idli is a popular Breakfast food that originated in the Tiffin centers of Karnataka. It is a variation of the traditional Idli recipe but made with semolina, curd and some spices. Rava Idli is a soft, pillowy steamed savory cake made from rava or cream of wheat batter that makes for a satisfying and healthy breakfast.

Sorry for disappearing just like that for some days. Rava idli (also rave idli) is a variation of the popular South Indian breakfast item idli, made with rava (semolina) or Bombay rava. 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. You can cook Rava idli using 17 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Rava idli

1. It’s of Idli Rava (cream of rice).
2. You need of green chillies, minced.
3. Prepare of inch piece of ginger, minced.
4. You need of mustard seeds.
5. Prepare of curry leaves.
6. Prepare of chana dal.
7. You need of Black gram (urad dal).
8. Prepare of cashew nuts, cut into small pieces.
9. Prepare of asafoetida (heeng).
10. It’s of cilantro (coriander) leaves.
11. It’s of yogurt, beaten well to remove all lumps.
12. It’s of carrot, shredded roughly, OPTIONAL.
13. Prepare of green peas, OPTIONAL.
14. Prepare of tomato, cut into thin round slices, OPTIONAL.
15. You need of oil.
16. It’s of salt to taste.
17. It’s of fruit salt or baking soda.

As per wikipedia, rava idli is invented by the popular restaurant chain (MTR – Mavalli Tiffin Room) of Bangalore. Rava Idli – Groundnut Pachadi (Peanut Chutney). Although idlis and dosas are the most popular South Indian breakfast items, there are some culinary gems like ravva idli that are nutritious yet filling. Rava idli recipe- Quick and easy to make instant idli with rava or suji.

Rava idli instructions

1. Take a dry pan, and get it very hot. Add a teaspoon of oil. Add the rava, and flash roast it until the aroma changes, and it starts emitting a nutty smell. Keep the rava aside..
2. In the same pan, take the remaining oil. Add all the tempering ingredients ( mustard seeds, urad dal, chana dal, cashew nut pieces ). Once the mustard splutters, add the curry leaves and the asafoetida..
3. Add all of the tempering into the rava. Also add the ginger and green chillies..
4. Add the yogurt and the salt to make a lump free batter. The batter should be thick, and just pourable..
5. Add the shredded cilantro leaves and the optional vegetables (except the tomatoes).
6. In a tall vessel ( an idli cooker), take some water and bring it to the boil..
7. Smear some drops of oil on each of the idli moulds. Add the tomato slices at the base of each mould..
8. Then, just before pouring the batter, add the fruit salt to the batter, and whisk thoroughly. Dont whisk for too long, or else you'll lose the fizz from the fruit salt reacting with the yoghurt. Thats what makes the idlis soft and fluffy. Take some of the batter on each of the moulds..
9. Place the idli stand into the steam from the idli cooker. Cover with a tight lid, and cook for 15 minutes..
10. Take the idli stand out of the cooker, and leave it in the open air for a few minutes, until the stand is cool to handle. Using a sharp knife, scrape idli clean from the mould..
11. Serve hot, with your chutney of choice and/or sambar (recipes on my account).

This Mtr style rava idli is the popular south Indian breakfast from Karnataka cuisine. It tastes especially nice with coriander chutney. Rava Idli(Rava Idly) is my fav and I have been enjoying ammas rava idli since my childhood days. She uses baking soda only occasionally still her idlis were soft. Seen her making rava idlis with so.

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