Quick, easy and instant MTR Style Rava Idli recipe with detailed step-wise pictures. Learn how to make Super soft melt-in-mouth Rava Idli MTR Style with this simple fail-proof recipe.
Growing up, we made Idlis with Idli Rava/Uppudu Rava Idli that are quite common in most Telugu homes. We never made any instant, non-fermented recipes except for Rava Dosa or Wheat Dosa. I remember amma trying to make Semiya Idli once and I refused to eat it (kids can be worst food critics) and that’s about it. I had my first proper Rava Idli in my office cafeteria after moving to Bangalore. It was nothing like anything I had before and to be honest, I was not a fan. Neither did I like the Coconut Chutney (specifically served in restaurants, hotels and eateries in Bangalore) at the get go, so I never vouched to try it again. Rookie mistake.
A few years later, in my own little kitchen I made Rava Idli again on husband’s insistence and liked it. The true love for Rava Idli happened in MTR – one large Rava Idli studded with one single roasted cashew and a generous helping of ghee, combined with the bomb of the coconut chutney – what’s not to love?! Time and again I realize that our food experiences determine how we rate a certain dish, like did we have some good company? was the food looking good? Is the situation/circumstance a happy occasion? There are many other factors that make us feel good about something, not just the food itself. On that doomed day in my office cafeteria, I probably rated the caterer than the food and that’s why you should be willing to give everything a second chance.
Last year, I introduced Amma to Rava Idli in MTR and she enjoyed it so much, considering she never (read literally never) enjoys outside food. We talked about it over and over for the next few days that I was intrigued enough to give it a try in my kitchen. While I was at it, I wanted to make Bangalore Hotel Style Coconut Chutney (yep! The one I couldn’t stand the sight of then but learnt to appreciate now) I made modifications to the Dalia idli recipe, the same template as any rava idli but to get the softness of the MTR style Rava Idli, I increased the quantity of the curd and also added a lot of fresh coriander leaves. It was a huge hit at home and it took me a few more months to click the pictures for this recipe blog. Stay tuned to know more about the Chutney recipe. Check out other Idli recipes.
How to make Rava Idli | How to make MTR Style Rava Idli –
📖 Recipe
Rava Idli | How to make MTR Style Rava Idli
Equipment
- Fry Pan
- Idli Cooker/Steamer
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
Main Ingredients -
- 1 cup Rava/Sooji/Semolina
- 2.5 cups Thick Curd Fresh/Sour
- ¼ cup Coriander Leaves Finely Chopped Tightly Packed
- 12 Cashews
- ½ teaspoon Cooking Soda 1 Eno Packet
- Salt as needed
Tempering Ingredients –
- 1 tablespoon Ghee
- 1 tablespoon Chana Dal
- ½ teaspoon Mustard Seeds
- ¼ teaspoon Asafoetida
Instructions
- In a pan heat ghee and fry cashews until golden brown. Remove the cashews and set them aside.
- In the same pan, add mustard seeds and chana dal. As mustard seeds splutter and chana dal turns golden brown, add asafoetida.
- Next add the rava/sooji/semolina and roast on low flame for about 7-8 mins. The rava should be aromatic with a nutty flavor and beginning to change color.
- Remove the roasted rava onto a mixing bowl. Let it cool down and then add 1 cup of curd.
- Add salt as needed and mix well. Let it rest for 15-20 mins.
- Now add rest of the curd and finely chopped coriander leaves.
- Mix everything together. The consistency should be neither too thick nor runny.
- Now add the cooking soda/eno salt, quickly mix it well ensuring there are no lumps without beating the air out of the dough.
- Place a roasted cashew on each of the idli mould. Take a small ladle of the batter and fill the idli mould.
- Steam cook it for 8-9 mins on medium flame. Rest for 5 mins before removing the idlis.
- Serve hot with coconut chutney and a generous drizzle of ghee on top.
Nutrition
Detailed step-wise picture recipe of making Rava Idli | How to make Rava Idli MTR Style –
In a pan heat ghee and fry cashews until golden brown. Remove the cashews and set them aside.
In the same pan, add mustard seeds and chana dal. As mustard seeds splutter and chana dal turns golden brown, add asafoetida.
Next add the rava/sooji/semolina and roast on low flame for about 7-8 mins. The rava should be aromatic with a nutty flavor and beginning to change color.
Remove the roasted rava onto a mixing bowl. Let it cool down and then add 1 cup of curd.
Add salt as needed and mix well. Let it rest for 15-20 mins. It will tighten up.
Now add rest of the curd and finely chopped coriander leaves.
Mix everything together. The consistency should be neither too thick nor runny.
Now add the cooking soda/eno salt, quickly mix it well ensuring there are no lumps without beating the air out of the dough.
Grease the idli mould with a few drops of oil/ghee. Place a roasted cashew on each of the idli mould.
Take a small ladle of the batter and fill the idli mould.
Steam cook it for 8-9 mins on medium flame. Rest for 5 mins before removing the idlis.
Serve hot with coconut chutney and a generous drizzle of ghee on top.
Note –
- You can decrease the amount of curd upto half and replace it with water, but the texture will be not too soft.
- Apart from cashews, you can also add a slice of carrot or grated carrot at the center.
- Don’t leave the batter out for too long after adding the cooking soda/eno, if it fizzes out it doesn’t yield soft idlis.
- Don’t steam for more than 10 mins as it affects the texture of the idlis.
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