The Idli Project
Rava Idli
Ingredient Innovations

Rava Idli

also called Semolina Idli · MTR-style Idli

A WWII-rationing invention from MTR Bengaluru - semolina in place of rice, ready in an hour, no fermentation needed.

Bengaluru - invented at MTR during WWII rationing

Image: AI generated · Unverified

Rava Idli has the most specific origin story of the lot: it was invented during World War II, when rice supplies in southern India were squeezed by wartime rationing. The kitchen at Mavalli Tiffin Rooms (MTR) in Bengaluru - already famous for its strict "no rationed grain on the menu" stance - substituted semolina (rava / sooji) for rice, leaned on curd plus baking soda to skip fermentation, and built the dish around a fragrant tempering of mustard, dals, curry leaves and ghee-fried cashew.

The result was a wholly different idli - slightly grainy, faintly tangy, ready in under an hour - and it caught on so completely that today it's the default "quick idli" across South India.

The Recipe

Yield · ~10 idlis

Effort profile

Soak4–5 hours
Ferment8–10 hours
Steam15 minutes
Steps8

Each axis is scaled against the longest example in the archive.

Soak4h 30mFerment9hSteam15mSteps8

Ingredients

Tempering (in 2 tbsp ghee)

  • 10 cashew halves
  • 1 tsp mustard seeds
  • ½ tsp urad dal
  • ½ tsp chana dal
  • ½ tsp cumin seeds
  • Few curry leaves
  • Pinch of asafoetida
  • 2 green chillies, finely chopped
  • 1 inch ginger, grated

Batter

  • 1 cup coarse rava (semolina)
  • 1 cup curd / yogurt (slightly sour is best)
  • ½ tsp salt
  • ½ cup water
  • 2 tbsp coriander, chopped
  • ½ tsp Eno fruit salt

Method

  1. 1.

    Heat ghee, fry cashews to golden, set aside.

  2. 2.

    In the same ghee, splutter mustard seeds; add urad dal, chana dal, cumin, curry leaves and asafoetida.

  3. 3.

    Add green chillies and ginger; sauté briefly.

  4. 4.

    Add rava and roast on low until aromatic. Cool completely.

  5. 5.

    In a large bowl, mix the cooled rava with curd and salt; add water to a semi-thick consistency.

  6. 6.

    Stir in coriander; cover and rest 20 minutes.

  7. 7.

    Just before steaming, stir in Eno; the batter will turn frothy.

  8. 8.

    Place a roasted cashew at the base of each greased mould; pour batter over. Steam 15 minutes on medium.

Serve with

coconut chutneysambar

Notes

Coarse rava is essential - fine semolina turns chewy. The cashew at the bottom of each mould becomes the iconic golden top of the inverted idli.

Adapted from hebbarskitchen.com.

Where it's from

Bengaluru, Karnataka · 12.97°N, 77.59°E