RAVA IDLI/SEMOLINA IDLI

     The invention of Rava Idli, more commercially, I should say, dates back to 1939 during the food crisis which started during WWII.  Rice shortage in India infamously mentioned as the Great Bengal Famine by history, led to the use and spread of wheat & wheat products to South India. Even my Mom says they all used to have a lot of Wheat Recipes in those days which she used to hate. Knowing that her grandmother used to stealthily bring a bowl of Rice for my mother. Rice was scarce then and people who had paddy fields secretly stored some Rice for their own use. Some even used up the paddy grains stored for next sowing due to scarcity.
     During those days, Bangalore famous MTR group (then, Brahmin Coffee House) decided to replace Rice with Semolina in making Idlis.  Though replaced experimentally, the result seemed to fair well with more innovative and all the more delicious 'RAVA IDLI'.  Since then it has been in the limited menu list of MTR and has gained its popularity throughout South India.  
      This Rava Idli recipe is from an old cook book which I bought during my school days. The recipe mentions the Rava Idlis to be steamed cooked in Idli Plates lined up with Mandharai Leaves(Leaves from Bauhinia Racemosa/Bidi Leaf Tree).  Even Banana Leaves can be used instead of Mandharai Leaves. When I got hold of Mandharai Leaves from a nearby tree in our street I was literally overwhelmed as I had never got a chance of preparing Rava Idlis lined up with Mandharai Leaves as mentioned in my recipe book.  The aroma of steamed Rava Idlis and Mandharai Leaves was so wonderful and I personally loved it.
     This Rava Idli recipe is prepared without Soda-bi-carbonate or Fruit Salt.  But the trick in getting soft Rava Idli is perfectly roasted White Rava/Semolina and the amount of Curd/Yogurt used in the batter. The recipe says equal amount of White Rava/Semolina and Curd/Yogurt and 20-30 minutes of leavening time. I strictly follow the recipe from my cook book and have always got soft Rava Idlis with a perfect texture.


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Cuisine - South Indian(Karnataka)
Course - Main Course
Difficulty - Medium
Makes - 20-24 Rava Idlis
Author - SM



Preparation Time - 20 -30 Minutes
Leavening Time - 20-30 Minutes
Cooking Time -  10 - 15 Minutes

HOW TO COOK RAVA IDLI/SEMOLINA IDLI

RAVA IDLI/SEMOLINA IDLI

 

INGREDIENTS :

Semolina/White Rava - 2 Cups
Curd/Yogurt - 2 Cups

For Tempering :

Ghee/Oil - 4 Tbspns
Mustard Seeds - 1/2 Tspn
Bengal Gram Dhal - 1 Tspn
Cashew Nuts - 12- 15 Nos.
Green Chillies - 3 Nos.
Ginger - 1/2" Piece
Curry Leaves - 1 Sprig
Turmeric - 1/4 Tspn (optional)
Carrot - 1 Tbspn
Coriander Leaves - Few

 

METHOD:

• Heat Ghee/Oil in a pan, splutter Mustard, Bengal Gram Dhal, Cashew Nuts and fry for a while.
• Add finely chopped Curry Leaves, Green Chillies, Ginger and saute well.
• To the above mixture add White Rava/Semolina and fry for few minutes.
• Roast the White Rava/Semolina on a very low flame until it is aromatic.
• Add Turmeric and give a quick stir.
• Add finely grated/chopped Carrots and give a quick stir (can add few teaspoons of grated Coconut at this stage).
• Switch off the flame and allow the mixture to cool down.
• Pour Curd/Yogurt along with a dash of Salt to the above mixture.
• Thoroughly mix the Rava Idli batter. Make sure there are no lumps in the Rava Idli Batter.
• The consistency of the batter should be slightly thicker (like Idli Batter).
• Add finely chopped Coriander Leaves and mix well.
• Leave it aside for 20-30 minutes. 
• Meanwhile, boil water in Idli Vessel. 
• Grease the Idli moulds, line it up with Mandharai Leaf/ Banana Leaf(Optional).
• Pour a ladle full of Rava Idli batter into it.
• Carefully place the Idli Moulds into the Idli Vessel and cover it with the lid.
• Steam cook the Rava Idlis for about 4-5 Minutes on a High flame, reduce the flame to medium-low and cook for another 3-5 Minutes. 
• Serve Rava Idlis hot with Sambar or any Chutney of your choice.
  

NOTES :

• Can add some Water, if the Rava Idli batter is very thick. 
• Can prepare the batter with 1 Cup Yogurt and 1 Cup of Water or substitute Curd/Yogurt with Butter Milk. 
• Make sure the Curd/Yogurt is not very sour.
• Some recipes call for adding Soda-bi-carbonate or Fruit Salts like Eno.
• Can steam the Rava Idlis immediately, if adding fruit salt.  No need for waiting time.
• If adding Soda-bi-carbonate leave the Rava Idli batter aside for 20-30 Minutes.
• Adding Turmeric Powder to the Rava Idli Batter is purely optional.
• If using fruit salt/soda-bi-carbonate avoid adding turmeric powder, which may alter the colour of the Rava Idlis. 
• Can use few teaspoons of grated Coconut to the batter, if preferred.
• Lining the Idli Moulds with Mandharai Leaves/Banana Leaf is purely optional.