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.
Rave-Idli translates to semolina–idli in the native Kannada language. It is usually found in restaurants that serve the Udupi cuisine. Rave idli is served hot and is to be eaten along with Saagu and Coconut Chutney. A dash of Ghee poured on the top of Rava Idli adds to the overall taste. (Source: Wikipedia)
RAVA IDLI (WITH ENO & CURD) RECIPE
Preparation time: 15 minutes
Cooking time: 10 minutes
Makes ~ 12 idlis
- 5 cups of rava (semolina)
- 1 cup of curds (plain yogurt)
- 1/2 tsp of black mustard seeds
- 1 tsp of chana dal (soaked in water for 10 mins)
- 1/2 tsp of urad dal (optional)
- A few curry leaves
- 1 tbsp of oil
- 5 tsp of eno salt (plain, unflavoured)
- 1/2 tsp of salt or as needed
- 2 tsp of roasted cashew nuts (optional)
- 1/4 cup of peas (fresh or frozen, optional)
- Heat oil and add the mustard seeds. When they pop, add the chana dal, urad dal, and curry leaves. Fry until dals turn golden.
- Add the rava to this along with the peas, if using. Add salt and mix well.
- Now turn off the flame and add the curds and 1 cup water.
- Mix well to form a thick batter.
- Get your idli moulds ready and lightly rub or spray with oil. Keep some water ready for steaming in whatever container you are using (pressure cooker, idli cooker, etc) and make sure it’s hot before proceeding with the batter.
- When you are ready to steam, add the eno salt to the rava idli batter.
- The eno salt will bubble and fizz a bit when added to the batter. This is good. This is what will aerate your rava idlis and make them soft and spongy.
- Mix lightly and immediately pour in the idli moulds. If you are steaming the idlis in batches, add eno only to the batch you are going to steam and then add the rest before the next batch goes on for steaming.
- Steaming time will vary depending on your idli mould and size. I usually require about 10 mins. If you want, you can add a roasted cashew nut to the bottom of each idli mould dent before pouring the batter.