Bangalore Style Rava Idli

Name: Bangalore Style Rava Idli
Total time: 1800 s
Yield: 2 persons
Cuisine: Indian
Ingredients: 1 tbsp ghee; 1/2 tsp mustard seeds; 1/2 tsp urad dal; 1 tsp chana dal; 1/2 inch ginger, crushed; 1 green chili, slit; Few curry leaves; 1 cup rava; 1 cup fresh yoghurt/curd; As per taste Salt; 1 tsp Eno or 1/2 tsp Baking soda; 1/2 carrot, grated; 4 cashews, slit; 2 sprigs coriander leaves

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

#mychildhoodrecipe

Rava Idli is one of the dishes I liked the most to relish in childhood from hotels in Bangalore. Be it for breakfast or evening tiffin I would enjoy it anytime. I would buy 1 Rava idli from a nearby hotel, come home finish it and then go again to buy another one. The thick chutney and vegetable saggu they serve along with rava idli compliments it so well. And even today when we visit hotels, Rava idli is a must order along with other dishes. Since far from Bangalore, I make Rava Idli at home once in a while and relish it.

Rava Idli is popular breakfast that originated in Tiffin centers of Karnataka. It is instant idli recipe made with semolina, curd, few spices and baking soda/Eno. Making rava idli is quick and easy as it doesn’t require grinding or fermentation.

Semolina is roasted in ghee along with dals and spices. It is then cooled down, curd and water is added to make thick idli batter. Eno/baking soda is added to make it light and fluffy, followed by steaming in idli stand. That’s it healthy and tasty rava idli are ready to enjoy.

Rava Idli are usually eaten for breakfast or evening tiffin. It is served with coconut chutney and vegetable/potato sagu.

#mychildhoodrecipe

Rava Idli are usually eaten for breakfast or evening tiffin. It is served with coconut chutney and vegetable/potato sagu.

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

#mychildhoodrecipe

Rava Idli are usually eaten for breakfast or evening tiffin. It is served with coconut chutney and vegetable/potato sagu.

#mychildhoodrecipe

Rava Idli are usually eaten for breakfast or evening tiffin. It is served with coconut chutney and vegetable/potato sagu.

Saved

Ingredients

30 minutes

2 persons

1 tbspghee
1/2 tspmustard seeds
1/2 tspurad dal
1 tspchana dal
1/2 inchginger, crushed
1green chili, slit
Few curry leaves
1 cuprava
1 cupfresh yoghurt/curd
As per taste Salt
1 tspEno or 1/2 tsp Baking soda
1/2carrot, grated
4cashews, slit
2 sprigscoriander leaves

Saved

Steps

30 minutes

1

In a Kadai heat ghee. Add in mustard and let it splutter. Add urad dal, chana dal, and sauté until golden and crunchy. Add in crushed ginger, slit green chili, and roughly chopped curry leaves. Sauté well and add rava. Sauté until aromatic. Transfer to a bowl and let it cool down completely.
2

Add in 1 cup yogurt, salt and mix well. Add a few tbsp of water depending upon the thickness of yogurt. Let it rest for 10 minutes. Meanwhile, fry cashews until golden and crispy. Grate carrots and chop coriander leaves.
3

Put water in a steamer and bring it to a boil. Grease 8 mold idli plates with ghee and place 1 cashew followed by some grated coconut and coriander leaves.
4

The mixture must have thickened as Rava absorbs water. Add in a few tbsp of water to make a thick idli batter. Add in Eno and 1/2 tbsp water to activate Eno. Mix gently to incorporate Eno into the batter. Bubbles will be formed, do not over mix.
5

Immediately pour the mixture to prepare molds and place it in the steamer. Steam for 10 minutes and switch off the flame. Let it stand for 5 minutes. Remove the idli plate from the steamer and it cools down for 5 minutes. With a moist spoon demolish the Rava idli.
6

Serve hot Rava idli with coconut chutney or vegetable/potato sagu.