Wednesday, June 10, 2009
'Rava Idli' is a specialty breakfast item in Karnataka.To make Rava Idlis you don't have to plan ahead soak,grind and ferment.You can make them instantly if you have all the ingredients.
This is interesting... (I didn't know about the invention.My son who is a Wikipedia fan showed me this) Rava Idli was invented by Mavalli Tiffin Rooms(MTR)a famous restaurant chain in Bangalore. During World War II, when rice which is the staple item used in idli was in short supply, Mavalli Tiffin Rooms experimented in making idli using semolina and hence Rava Idli was invented.
Semolina/Uppitt rava(coarse)- 2 cups
(Don't use Bansi rava)
Yogurt- 4 cups
(I use home made with whole milk)
Coconut(grated)- 2 tbsp
Green chillies(chopped finely)- 3-4
Curry Leaves- 3-4
Coriander leaves(cut)-3 tbsp
Shredded carrots- 1 tsp
Peas- 1 tsp
Baking powder- 1/4 tsp
Salt to taste
Oil- 1 tbsp
Oil- 1 tbsp
Mustard seeds- 1tsp
Urad dal- 1 tsp
Channa dal- 1tsp
Cashews- 2 tbsp
Pepper powder- 1/2 tsp
Heat oil in a pan.Add Mustard seeds.After it splutters,add urad dal,chana dal,cashews,curry leaves,Ginger grated,pepper powder,green chillies.Add Semolina/rava to this seasoning and fry till light brown until you get the aroma.
Let it cool down.
Take 4 cups of yogurt,beat a little.Add the rava,bakingpowder/soda,coconut,coriander leaves,salt to this.Mix well,let the batter sit for 20-30 mins.
Grease Idli plates with oil.Place tomato slices,grated carrots and peas.Now pour the batter to all the idli plates.Then place this idli stand in a pressure cooker and cook for 10-12 minutes.Serve with coconut chutney or chutney powder.
In the restaurants in Bangalore,Rava Idli's are served with vegetable sagu,chutney and a small cup of ghee.