If you are looking for a nutritious packed breakfast, then you should add Rava Idli to your breakfast list due to its rich source of minerals. In Kannada, rava idli is translated as semolina idli. It is generally located in restaurants that serve Udupi cuisine. Rava Idli is served hot and is best enjoyed with saagu and coconut chutney. The flavor of rava idli is enhanced by a bit of ghee poured on top. Idli is a traditional breakfast staple in South Indian cuisine. Idli has gained a lot of popularity over time in India. Since many Indians favour these steamed cakes, they are widely recommended at Indian restaurants.

Rava Idli is considered a perfect and healthy breakfast that takes minimal time to prepare. The Rava Idli offers immense supplements to our bodies that help our bodies be energetic throughout the day.  Rava improves bone health, weight loss, and digestion because it is a rich source of vital minerals like magnesium, zinc, calcium, and many more. 

Rava Idli has an interesting fact about its origin, it starts with one of the bloodiest periods in modern history is the Second World War. Numerous individuals lost their lives, millions were made homeless, unemployment was at an all-time high, and food scarcity was at its peak. And Karnataka was met with an immense scarcity of rice, which forced Mavalli Tiffins Rooms of Bengaluru to create such an iconic dish. This experiment was done 100 years ago by Parampalli Yagnanarayana Maiya along with his brothers in 1924.

Cooking Time- 30 minutes

Serving- 4

Ingredients:

  • 1 Cup- Medium Rava/Chiroti Rava
  • 3/4 Cup- Yoghurt
  • Grated carrot- Fistful optional
  • 1 Tsp- Salt
  • Cilantro/Coriander leaves- 2 Fistful
  • Seasoning Ingredients 
  • 2 tsp- Cooking oil
  • 1/2 tsp- Mustard seeds
  • 1tsp- Urad dal (split black gram lentil)
  • 2tsp-Chana dal(split chickpea lentil)
  • Curry Leaves- Few
  • Cashews- 5-7 nos
  • A pinch- Turmeric powder

Method:

  • Allow chana dal (split chickpea lentil) to soak in enough water for about 20 minutes. Additionally, chop the coriander leaves and set them aside
  • Take a pan, adding cooking oil and cashew nuts. Saute till the cashew turn brown shade and set them aside
  • Add mustard seeds, lentils and curry leaves to the same pan, keep stirring till the mustard seeds splash, then include grated carrot and turmeric powder and continue sautéing until the carrot starts to shrink
  • Add Rava to this seasoning and roast until aromatic. It should not last more than 10 minutes
  • Take a large bowl, add yoghurt, then chopped cliantro, salt, and roasted Rava. Mix everything together until the consistency of idli batter. If necessary, add some water to get the desired thickness
  • Put a roasted cashew in each idli mould after greasing it. Cooker should be left on the stove with water in it until it begins to boil
  • When everything is ready, mix the prepared rava idli batter briefly before adding the baking soda
  • Now, pour the idli batter into the prepared mould and steam it for 10 to 15 minutes in the preheated cooker
  • After that, use a knife to loosen the idlis and take them from the moulds and serve them with potato sagu and chuteny.