Rava Idli

Introduction :

Rava Idli is a variation of the popular South Indian breakfast item,idli,made with
Rava (or Suji) or Bombay rava.It is a speciality of the state of Karnataka in India
and the popular restaurant chain.According to Mavalli Tiffin Rooms,during World
War II, when rice which is the staple item used in idli was in short supply,they
experimented in making idli using semolina and created Rava Idli.Rava-Idli translates
to semolina-idli in the native Kannada language.It is usually found in restaurants that
serve the Udupi cuisine.Rava idli is served hot and is to be eaten along with Saagu and
Coconut Chutney.A dash of Ghee poured on the top of Rava Idli adds to the overall taste.


Recipe For Rava Idli :

Ingredients :
Coarse Rava - 1 Cup
Sour Curd/Yogurt - 2 Cups
Coriander Leaves - 1 tbsp. (Chopped)
Curry Leaves - 2 tbsp. (Chopped)
Ghee - 5 to 6 tbsp.
Ginger - 1/2 tsp. (Grated and Crushed)
Channa Dal - 1 tsp.
Mustard Seeds - 1/4 tsp.
Cashewnuts - 1 tbsp. (Chopped)
Green Chilies - 1/2 tbsp Chopped (Optional)
Salt - To Taste

Method:

Dry roast the semolina/coarse rava till it is slightly toasted and emits
a nice aroma and set it aside.

Heat ghee in a pan and add mustard seeds,channa dal,chopped nuts,
curry leaves and saute until the mustard seeds splutter.

When the mustard seeds pops,add ginger and green chilies and
saute for a minute.

Remove from  the heat and add the toasted semolina/rava and
mix it well.

Add salt,coriander leaves,yogurt/sour curd and mix it well.

Let it to rest for 30mins.Grease the idli plates with little ghee
and  pour in the batter on each idli plates.

Steam for around 15 to 20 mins.Serve it hot with coconut
chutney or sambar.