Did you know that a breakfast from South India is regarded as one of the healthiest in the world? In South Indian cuisine, Idli is considered as the star of the breakfast table, which is also enjoyed widely all over India. The versatile dish has many variations and delectable Rava Idli tops the chart. This Idli gives the traditional rice and lentil cakes a wonderful twist. Rava Idli are soft steamed cakes made by a pillowy, fluffy batter which combines the nutritious benefits of semolina, soaked white lentils, and a leavening agent. This flavourful mixture is then steamed in an Idli maker, preparing soft and savoury rising cakes. The idlis come out as soft, moist and airy-steamed cakes. It has a light texture and tastes delicious. Fuzz-free cooking with no hassles of grinding rice. The idlis will be a perfect fit as well as a hit for your kid’s snack box.
While Idli was originally a rice cake recipe, it reached India around 800-1200 CE from present-day Indonesia, a region once ruled by Hindu King, Shailendra. Rava or semolina Idli was invented during WWII, when rice, the primary ingredient was scarce, the MTR, a well-known restaurant chain in Bangalore, experimented with manufacturing Idli using semolina and thereby came up with Rava Idli. Rava is merely granulated wheat, commonly known as suji in Hindi and cream of wheat or semolina in English. Gradually, it became popular in Karnataka’s tiffin service shops since it can be made right away without the need for soaking, grinding, or fermentation.
Amazingly, DFRL has invented ‘space idlis’ including chutney and sambar powder for astronauts marking India’s first manned space mission.
Rava idli | Instagram - @worthytale
Cooking time – 20 minutes
Servings – 2
Ingredients
- 1 cup White lentils (Urad dal)
- Water, as required
- 2 cups Idli Rava (fine sooji or semolina)
- 1.5 tsp Salt, as per taste
- Oil, as needed – to grease the idli plates
Method
- In a large bowl, add white lentils and rinse it with water. Wash properly and drain water.
- Add enough water again and soak for 3 long hours.
- Transfer the soaked white lentils into a grinder. Add water and blend to a fine batter. It should be fluffy and thick.
- Take out the batter in a large mixing bowl. Keep aside.
- Take a large mixing bowl and soak idli rava in water for 20-30 minutes.
- Once soaked, squeeze out the excess water with your hands and combine it with the soft lentil batter. Mix thoroughly by using a ladle.
- Cover with a lid and leave it to ferment for 8-10 hours.
- Now, add salt. And mix evenly well.
- No, grease the Idli molds with oil and pour the Idli batter .
- Place them in the steamer and cook for 10-15 minutes.
- Scoop out the Idlis, gently and carefully.
- Serve hot Rava Idlis with tangy coconut chutney.
Make this Rava Idli with Touva or Sambar at home for the entire family, instead of using premixed batter that includes preservatives, and savour a nutritious meal.
