Rava idli made from coarse semolina, yogurt and fruit salt are quick to make because no soaking, grinding and fermenting process is required. it is an ideal morning breakfast recipe and can be eaten as it is, or with a dip of chutney of your choice.
Rava /Semolina is obtained by coarsely milling the endosperm of durum wheat kernel or grain. The wheat kernel has 4 parts :
- The Husk- which is the inedible part of Wheat
- The Bran- is the outermost fibre rich part
- The Endosperm- is the starchy part of wheat
- The Gem- is the embryo of the wheat seed which contains proteins, vitamins, fats and minerals.
Wheat flour is made from wheat which has the bran, endosperm and the germ , thus making wheat flour nutrient rich. Whereas semolina/Rava is the grain that is formed after milling which doesnot have the bran and the germ , hence it doesnot have much fibre and fat yet it retains some starch and nutrients. This course flour is also referred to as durum semolina made from Durum Wheat which is known as Malvi Gehu in India and its highest cultivation is in Malwa , MP.
The Origin of Rava Idli:
It is said that during the World War-II, the staple ingredient for idli which is rice was in short supply and one enterprising restaurant, Mavalli Tiffin Room, better known as MTR, in Bangalore, Karnataka came up with this recipe of instant idli. They substituted the rice/urad dal combination with semolina and that’s how Rava idli was born.
Ingredients:
- 1 cup coarse rava / semolina / suji,
- 2 tsp oil
- 1 tsp mustard
- 1 tsp chana dal
- 1 tsp urad dal
- A pinch hing / asafoetida
- 8 to 10 curry leaves
- 2 green chilli, finely chopped
- 1 inch ginger, finely chopped
- 7-8 cashew, broken into small pieces
- 1/2 cup yogurt, whisked
- 2 tbsp coriander, finely chopped
- Salt as per taste
- 1 cup water
- ¼ tsp eno / fruit salt
- 1 tbsp chopped coriander leaves
Let’s learn how to make Rava Idli:
- Prepare the tempering by heating a pan over medium heat, add ghee and add mustard, chana dal, urad dal, pinch of hing and curry leaves. Now add chopped green chilies, ginger, cahews and saute for a minute.
- Lower the heat and add rava and roast on low heat for 3 to 4 minutes or until the rava turns aromatic.
- Transfer to a bowl to cool. Once cool, add yogurt and salt. Mix well to form forming a thick batter. Now add 1 cup water and mix well forming a smooth batter. Cover the batter and let it rest for about half an hour minimum and 1 and ½ hour maximum so that rava absorbs water.
- After 30 minutes, the semolina would have soaked up most of the liquid. Now the batter is ready to make the idlis.Mix well and add water as required, to form an idli batter consistency batter.
- Add water in the Idli steamer and heat it over medium heat till the water starts to boil.
- Grease the idli plate with oil and just before steaming add a ¼ tsp eno fruit salt and mix untill it turns frothy. Do not over mix.
- Do not rest the batter. Pour in a ladle full of the prepared batter immediately into the idli mould and steam the rava idli for 10 to 12 minutes on medium flame.
- Wait for the steam to be released before opening the steamer and taking the idli stand out. Let the idlis rest for 5 minutes before taking them out of the moulds.
- Scoop the idlis carefully out of the mould with a sharp knife and serve rava idli with chutney of your choice.
Note:
- If using thick yogurt, add more water and is using watery yogurt, use less water.
- Add Eno fruit salt only when you are ready to make the idlis otherwise the idlis will not rise.
- You can add grated carrots, green peas to the mix .
- To make it vegan, coconut oil can be used.
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