Tatte Rava Idli (ತಟ್ಟೆ ರವೆ ಇಡ್ಲಿ)

Rava idli (also rave idli) is a speciality of the state of Karnataka in India and is a variation of the popular South Indian breakfast item idli, made with rava (semolina)

This food was invented by the popular restaurant chain, Mavalli Tiffin Rooms (MTR) of Bangalore (now known as Bengaluru).  According to MTR, during World War II, when rice, which is the staple item used in idli, was in short supply, they experimented in making idli using semolina and created rava idli.

Rava idli translates to semolina idli in the Kannada language. Rava idli is served hot and is to be eaten along with saagu and coconut chutney. 

A dash of ghee (clarified butter) poured on the top of rava idli adds to the overall taste.

INGREDIENTS:  2 cup of semolina (lightly roasted), salt to taste, green chilli to taste,  ½ tsp. grated ginger,  1tsp. chopped coriander & curry leaves, 1 cup yogurt, water as needed. 1/2 cup grated coconut.

                         

SEASONING:  1 tsp. cooking oil, ¼ tsp. mustard seeds, chana & urud dal, few cashews.  Heat oil in a plan and splutter mustard seeds, lightly fry chana & urud dal & cashews and add this to idli batter.

                          

METHOD : Mix batter ingredients to make a thick batter.  Keep this aside for 15-20 minutes.  To a large cooking utensil add approximately ¾ cups of water and bring it to boil.  Lightly grease the idli tatte plates with oil.  Fill idli tatte with the mixed batter and steam cook with the utensil lid covered for about 12-15 minutes.  Let it cool for few minutes and remove slowly with a spoon and place it on a serving plate with coconut chutney.