A delicious, nutritious twist on a beloved Indian dish.
Idlis. One of the most divisive Indian dishes around. You either love them or you hate them, but thanks to their widespread popularity, you definitely can’t ignore them. The idli has been around for centuries and it’s thought to have come to India somewhere between 800 and 1200 BC from Indonesia – another country that loves rice as much as we do.
Eaten everywhere from five-star hotels to udipis to home kitchens, Idlis are everywhere and although it’s already light and fluffy thanks to the use of rice as the base there’s an even more healthy twist that comes in the form of the rava idli. Made with semolina this version of the classic dish offers immense nutritional benefits to keep you full of energy and feeling satiated all day long. Essential minerals like calcium, phosphorus, vitamin B zinc and magnesium are found in plenty plus a lot of dietary fibre to aid digestion.
The dish may look and feel like traditional idli, but it doesn’t have quite such an extensive past as it was actually created in 1924 at the iconic Mavalli Tiffin Rooms in Bangalore. Mavalli Tiffin Rooms, or MTR as it’s better know was founded by Parampalli Yagnanarayana Maiya and his brothers. The Rava Idli came about just after World War II when rations for rice were scarce and Karnataka was met with an acute shortage. The brothers put their heads together and experimented with various substitutes before finally landing on a rava batter than that worked.