A quick-preparation variant of idli made with semolina instead of rice batter, requiring no overnight fermentation. Invented at MTR restaurant in Bangalore during World War II rice shortages.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Mix semolina with yogurt and water. Rest for 15-20 minutes to allow absorption.
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2
Heat oil, add mustard seeds, curry leaves, cashews, ginger, and green chilies. Add to batter.
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3
Add baking soda, salt, and coriander. Mix gently.
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4
Grease idli molds and pour batter. Steam for 10-12 minutes.
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5
Serve hot with coconut chutney and sambar.
Did You Know?
Rava Idli was invented in 1943 at the iconic MTR (Mavalli Tiffin Rooms) in Bangalore when rice was rationed during World War II.
Chef's Notes
Equipment Tips
- idli steamer
- pan
The Story Behind Rava Idli
A wartime innovation born from necessity at MTR Bangalore in 1943. It has since become a beloved breakfast item across South India for its ease and speed.
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