I still remember the first time I tasted Rava Idly. It was in MTR, Bangalore. My husband does not like eating out very frequently whereas I was just the opposite. I would just wait for the smallest opportunity to eat out. It was on one such occasion, my SIL had come to visit us and she wanted to see at lalbagh. So I, my SIL, and her husband went to Lalbagh. By this time I had already, tempted my SIL about the delicious food in MTR. So it was decided that we have breakfast at MTR and then head to Lalbagh. Somehow we got late in started from our house and by the time we reached MTR the breakfast session was almost over and when asked what was available, the waiter, told us that he had only Rava Idly and coffee.
On hearing that I was very disappointed as I had been thinking of having some hot Dosas. Anyways, with no other choice we waited for the Rava idly to arrive. When it came, I was taken aback by its size, it was really big. There were 2 to 3 varieties of chutneys and sambar. The Idly was really soft and very delicious. It was one of the most memorable breakfasts.
Ever since, I wanted to try making it at home. I immediately bought the MTR Rava Idly mix and used to make idlis with it for a long time. At some later stage I got this recipe from my grandma, though she used baking soda I prefer to use Eno fruit salt. It really makes the idlis very soft and they stay that way for a long time. You can prepare it ahead of time and just heat it in a microwave before serving.
So here is the recipe:
What you’ll need
- Bombay Rava – 1.5 cup
- Curd – 1 cup
- Water – 1.5 cup
- Ginger - 1 inch piece, grated
- Green chilly – 1 or 2, chopped
- Carrots – 1 Medium, grated
- Coriander Leaves – 2 tbsp, freshly chopped
- Eno Fruit Salt – 1.5 tsp
- Mustard Seeds – 1 tsp
- Bengal Gram Dal – 1 tsp
- Asafoetida – 1 big pinch
- Curry Leaves – a few sprigs
- Cashew nuts –about 10 broken
- Oil – 1 tbsp
- Ghee – 1 tsp
- Heat a Kadai and dry roast the rava till a nice aroma starts coming. Transfer into another plate.
- Heat the same kadai with oil and ghee, add mustard seeds, once it starts spluttering add the Bengal gram dal, and cashew nuts fry till golden.
- Add asafoetida, fry for about 30 secs.
- Add chopped green chillies, grated ginger and curry leaves. Fry for another minute.
- Next add in the grated carrots and sauté for about 2 minutes.
- Add the roasted rava and fry for another 2 minutes.
- Remove from heat and let it cool.
- In a wide bowl, add the above roasted and tempered rava, salt to taste, curds and mix well.
- Add water gradually, until the batter is of pouring consistency. Not too thick and not too runny.
- Keep aside.
- Grease idly moulds, heat the idly cooker or pressure cooker with water.
- Now add the eno to the rava batter mix well and pour immediately into idly moulds and steam for 8 to 10 minutes.
- Serve hot with Milagai podi, chutney or sambar.
- Pour immediately after adding Eno, do not let the batter rest.
- You can add chopped onions while sautéing.
- You can also add boiled peas.