 Rava idli | |
| Course | Breakfast, snack |
|---|---|
| Place of origin | India |
| Region or state | Karnataka |
| Main ingredients | Semolina, yogurt, chopped cilantro, curry leaves, ghee, crushed ginger, mustard seeds, cashew nuts, green chillies, baking soda |
| Variations | Rice rava idli (coarsely ground rice) |
Rava idli (also rave idli) is a variation of the popular South Indian breakfast item idli , made with rava (coarse ground wheat or rice), Bombay rava, semolina or rice rava.
It is a speciality of the state of Karnataka in India. It was invented by the popular restaurant chain, Mavalli Tiffin Rooms (MTR) of Bangalore. [1] [2] During World War II, when rice, which is the staple item used in idli, was in short supply, [3] they experimented with making idli using semolina and created rava idli. [4]
Rava idli translates to semolina idli in the Kannada language. It is usually found in restaurants that serve Udupi cuisine. Rava idli is served hot and is to be eaten along with saagu and coconut chutney. A dash of ghee poured on the top of rava idli adds to the overall taste.
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Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.
A dosa, dosey, dosai is a thin, savoury crepe in Indian cuisine made from a fermented batter of ground black gram and rice. Dosas are served hot, often with chutney and sambar. Dosas are a common food in South India and North Sri Lanka.
Idli or idly or iddali or iddena is a type of savoury rice cake, originating from South India, popular as a breakfast food in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented de-husked black lentils and rice. The fermentation process breaks down the starches so that they are more readily metabolised by the body.
Semolina is the name given to coarsely milled durum wheat mainly used in making pasta and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains as well.
Upma, uppumavu, or uppittu is a dish of thick porridge from dry-roasted semolina or coarse rice flour. Upma originated from South India, and is most common in Kerala, Andhra Pradesh, Tamil Nadu, Odisha, Telangana, Karnataka, Maharashtra, and in Sri Lankan Tamil communities. Often, depending on preference, it has various seasonings and/or vegetables added during cooking.
Tamil cuisine is a culinary style of Tamil people originating in the southern Indian state of Tamil Nadu and neighboring Sri Lanka. Meats, along with rice, legumes, and lentils, are popular. Dairy products and tamarind are used to provide sour flavors. On special occasions, traditional Tamil dishes are served in a traditional manner, using banana leaves in place of utensils. After eating, the banana leaves are then used as a secondary food for cattle. A typical breakfast meal consists of idli or dosa with chutney. Lunch includes rice, sambar, curd, kuzhambu, and rasam.
The Mavalli Tiffin Rooms is the brand name of a food-related enterprise in India. Having its origin as a humble mess located on Lalbagh Road in Bangalore, it has ten other branches in Bangalore, as well as one in each of Udupi, Mysore, Singapore, Kuala Lumpur, London, Bellevue and Dubai. MTR created the South Indian breakfast item, Rava Idli. While the packaged foods division was acquired by Orkla of Norway, the MTR chain of restaurants continues to be run by the original family that started it.
Dating back to the Iron Age, Karnataka’s cuisine is said to be one of the oldest surviving in the country. Karnataka cuisine includes the cuisines of the different regions and communities of the Indian state of Karnataka, namely, Uttara Karnataka cuisine, Dakshina Karnataka cuisine, Udupi cuisine, Mangalurean cuisine, Kodava cuisine, Saraswat cuisine, Mangalurean Catholic cuisine and Navayath Muslim cuisine.
The fast food industry in India has evolved with the changing lifestyles of the young Indian population. The variety of gastronomic preferences across the regions, hereditary or acquired, has brought about different modules across the country.
Udupi cuisine is a cuisine of South India. It forms an important part of Tuluva cuisine and takes its name from Udupi, a city on the southwest coast of India in the Tulunadu region of the state of Karnataka.
Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits.
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Bombay rava, or ravva, rawa, or sooji, is a durum wheat product and a form of semolina. Rava is made by grinding husked wheat and is used in Indian cuisine to make savoury dishes such as rava dosa, rava idli, upma, and khichdis. There are also sweet dishes made from it, take for example rava ladoo, and sooji halwa in North Indian cuisine which is also known as rava kesari/ kesari bath in South Indian cuisine.
Oondees or undees are a breakfast delicacy from the Mangalore region of India. They are made of semolina or rice, spherical shaped and about 4 inches in diameter and have a semi-soft texture. They may be sweetened by adding sugar or coconut.
Andhra cuisine, culturally known as Telugu cuisine, is a cuisine of India native to the state of Andhra Pradesh and is the culinary style of Telugu people. It is generally known for its tangy, hot, and spicy taste.
Kesari bat or kesari baat is a sweet Indian food that is common throughout the country. The classic ingredients used for its preparation are semolina, sugar, ghee (usually), water, and milk. The sweet is more commonly known as Jonnadula Halwa in certain parts of northern India.
Vada, vadai, wada, bara, or bora is a category of savoury fried snacks native to India. Vadas can be described variously as fritters, cutlets, or dumplings. Vadas are sometimes stuffed with vegetables and traditionally served with chutneys and sambar.
MTR Foods is an Indian food products company based in Bengaluru, India. The company manufactures a range of packaged foods including breakfast mixes, ready to eat meals, masalas and spices, snacks and beverages.
Maiyas Beverages and Foods is an Indian packaged food company operating chiefly in Bangalore.
