Rava idli

Rava Idli is a popular dish from the South Indian cuisine. It is a variation of the traditional Idli, which is made from fermented rice and lentil batter. Rava Idli, on the other hand, is made from Rava or Semolina, which does not require any fermentation.

History

Rava Idli is believed to have originated in the state of Karnataka, during World War II, when there was a shortage of rice, which is the staple ingredient for regular Idlis. The cooks at Mavalli Tiffin Rooms (MTR), a popular eatery in Bangalore, came up with the innovative idea of using Semolina instead of rice to make Idlis. This led to the creation of Rava Idli.

Ingredients

The main ingredient of Rava Idli is Semolina. Other ingredients include curd or yogurt, water, and a leavening agent such as fruit salt or baking soda. It is also common to add finely chopped vegetables such as carrots, green peas, and capsicum to the batter. The batter is then steamed in an Idli steamer to make soft and fluffy Idlis.

Preparation

The preparation of Rava Idli involves roasting the Semolina until it turns aromatic and then mixing it with curd and water to make a batter. The batter is then allowed to rest for a few minutes, during which it absorbs the moisture and becomes fluffy. A leavening agent is added to the batter just before steaming to ensure that the Idlis rise well. The batter is then poured into Idli moulds and steamed for about 10-15 minutes.

Serving

Rava Idli is typically served hot with Sambar and Coconut chutney. It is a popular breakfast dish in South India and is also served as a snack or a light dinner.

Nutritional Value

Rava Idli is a healthy dish as it is steamed and not fried. Semolina is a good source of protein and carbohydrates, and when combined with vegetables, it becomes a balanced meal. It is also light on the stomach and easy to digest.

See Also

• Idli
• Sambar
• Coconut chutney
• South Indian cuisine