How To Make Rava Idli, A Famous South Indian Breakfast Using Semolina?
Rava Idli or rather MTR style Rava Idli is something that i started liking during my Bangalore days. I love MTR s Rava Idli. Breakfast in a jiffy is what i would call the dish. Wholesome breakfast material that does anything than filling the tummy. But this post is not about MTR s rava idli mix. They have enough brand value and brand name. So why advertise on my blog. This post is about making the rava idli from scratch.
You may ask, why bother when you can pick up a ready made one from a supermarket. But there s some joy i tell you , in making things from scratch. There s some kind of kick that you get when people ask you ” Is this readymix?” and you look at them in that “are you sure you know who you are talking to?” and say ” No, i made it from scratch.” So for that kick, lets make rava idly from scratch ( i m evilly laughing now lol 🙂 )
Recipe For MTR Style Spongy Rava Idli
Rava Idli Recipe
Author: Anusha Praveen
Recipe type: Breakfast
Cuisine: South Indian
Rava idli is a steamed cake made with semolina, cashews and yogurt. This doesnt require any grinding or fermenting
- Sooji or semolina the white variety 1 cup
- Curd 2 and ½ cups whisked and slightly sour
- Ghee 1 tbsp
- Mustard seeds 1 tsp
- Channa Dal or split chick pea 1 tbsp
- Hing a large pinch
- Eno fruit salt 1 tsp
- Cashews broken 2 tbsp
- Coriander leaves finely chopped 3 tbsp
- Salt as per taste
- In a wide bottomed skillet or a pan, heat the ghee. Add the mustard seeds. After they splutter, add the hing, channa dal and saute for a minute. Now add the cashews and saute till light brown.
- Next add the sooji and saute it till an aroma comes. The sooji would have turned a very light brown at this stage. Do this entirely on a low flame. Takes time and patience. About 7 mins i can say.
- Now, take it off the heat and let it cool down completely.
- Next, add half of the curd to the rawa and mix well. Let it sit for 15 mins.
- After 15 mins, add the remaining curd and eno and add combine well. Add the cilantro and salt and mix well.
- Now, grease an idli mould and ladle the batter into it.
- Steam in an idli maker for 10 mins or in a pressure cooker without the pressure valve for 10 to 12 mins.
- Take them out and let them cool down a bit. Spoon them out from the mould and serve hot with coconut chutney or coriander chutney.
You can also add tiny bits of coconut and finely chopped ginger.