📝 About This Recipe
Originating from the legendary MTR restaurant in Bengaluru during WWII, Rava Idli is a brilliant innovation that replaces traditional fermented rice batter with roasted semolina. These steamed cakes are celebrated for their soft, spongy texture and the complex savory notes of tempered spices, nutty cashews, and fresh cilantro. It is a quick, no-fermentation-required marvel that brings the authentic flavors of a South Indian tiffin room straight to your breakfast table.
🥗 Ingredients
The Semolina Base
- 1.5 cups Rava (Semolina/Suva) (medium grain/upma rava)
- 1 cup Thick Yogurt (slightly sour for better flavor)
- 1/2 cup Water (adjust for consistency)
- 1 teaspoon Salt (or to taste)
The Tempering (Tadka)
- 2 tablespoons Ghee (for authentic aroma)
- 1 teaspoon Mustard Seeds
- 1/2 teaspoon Cumin Seeds
- 1 teaspoon Chana Dal (split bengal gram)
- 1 teaspoon Urad Dal (split black gram)
- 8-10 pieces Cashew Nuts (halved or broken)
- 2 pieces Green Chilies (finely minced)
- 1 inch Ginger (finely grated)
- 1 sprig Curry Leaves (chopped)
- 1/4 teaspoon Asafoetida (Hing)
The Fresh Mix-ins & Leavening
- 1/4 cup Carrot (finely grated)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 teaspoon Eno Fruit Salt (regular/unflavored)
👨🍳 Instructions
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1
Heat 1 tablespoon of ghee in a wide pan over medium-low heat. Add the rava and roast it for 4-5 minutes until it becomes fragrant and looks slightly grainy. Do not let it turn brown; we want a pale, toasted color.
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2
Transfer the roasted rava to a large mixing bowl and let it cool down completely to room temperature.
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3
In the same pan, heat the remaining 1 tablespoon of ghee. Add mustard seeds and let them splutter. Add cumin seeds, chana dal, urad dal, and cashew nuts.
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4
Fry the dals and cashews until they turn a beautiful golden brown. Then add the minced green chilies, grated ginger, curry leaves, and asafoetida. Sauté for 30 seconds until fragrant.
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5
Pour this aromatic tempering over the cooled rava. Add the grated carrots, chopped cilantro, and salt. Mix well.
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6
Whisk the yogurt until smooth and add it to the rava mixture. Add about 1/2 cup of water and stir to form a thick, lump-free batter. Cover and let it rest for 15-20 minutes. The rava will absorb the moisture and the batter will thicken.
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7
While the batter rests, prepare your steamer or idli cooker with 2 inches of water and bring it to a gentle boil. Grease the idli molds lightly with oil or ghee.
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8
Check the batter consistency after resting. If it has become too thick, add 1-2 tablespoons of water. It should be a thick, dropping consistency, similar to traditional idli batter.
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9
Just before steaming, sprinkle the Eno fruit salt over the batter. Pour a teaspoon of water over the Eno to activate it—it will bubble up. Gently fold the bubbles into the batter; do not over-mix or you will lose the aeration.
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10
Immediately pour the frothy batter into the greased idli molds. Place the stand into the steamer.
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11
Steam on medium-high heat for 10-12 minutes. A toothpick inserted into the center should come out clean when they are done.
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12
Turn off the heat and let the steamer sit for 2-3 minutes before opening. This helps the idlis firm up. Use a wet spoon or knife to gently unmold the idlis.
💡 Chef's Tips
Always roast the rava properly; this ensures the idlis aren't sticky and have a distinct crumb. Use fresh, slightly sour yogurt for that characteristic tang that mimics fermented batter. Never over-mix the batter after adding Eno, or the idlis will turn out flat and dense. If you don't have Eno, you can substitute with 1/2 teaspoon of baking soda, though Eno provides a superior lift. For a colorful variation, you can add boiled green peas or finely chopped beans to the batter.
🍽️ Serving Suggestions
Serve piping hot with a side of Coconut Chutney and spicy Tomato-Onion Chutney. A bowl of hot Vegetable Sambar is the quintessential companion for dipping. Drizzle a little extra ghee on top of each idli for a rich, restaurant-style experience. Pair with a hot cup of authentic South Indian Filter Coffee. Serve alongside 'Potato Sagu' (a mild potato curry) for a traditional Karnataka-style breakfast.