MTR Rava Idli in pressure cooker is the recipe something i have always found useful as a working mom. Because its a big time saver recipe for the breakfast as its super simple and quick.
In my current blog, I would like to share my experience of cooking the super quick recipe of MTR Rava Idli in pressure cooker. I am sure you will also get benefited like me in saving time for your breakfast.
Idli is one of the most popular breakfasts in Indian households. Especially in many south indian kitchens serves idli as the dinner as well. Rava idlis are one of the few foods which can be served as breakfast, lunch, evening snack and dinner
How to make MTR Rava Idli in pressure cooker?
This is the question in many of our minds. The solution is right here in this recipe. You will be amazed to see the Rava idlis getting ready in no time. These steamed rava cakes are super soft and spongy. You will enjoy making this for your family.
Pre-Preparation Requirements of MTR Rava Idli
Before we get into the actual recipe, it is very important to know utensils and ingredients used. This has really helped me have my cooking very efficient and faster.
| UTENSILS NEEDED
Idli Cooker 2 Bowls Spoons or Spatula for mixing the ingredients |
| TOTAL PREPARATION TIME
5 Minutes |
| BATTER RESTING TIME
20 Minutes |
| COOKING TIME
10 Minutes in a cooker |
Ingredients Required for Preparing MTR Rava Idli
It’s always important to keep the ingredients ready at the beginning. This way you will have all the ingredients handy. Also there is no chances missing the ingredient.
| EXACT QUANTITY OF INGREDIENTS EXPLAINED
MTR Rava Idli Mix – 1 Cup Curd – ½ Cup Water – 1 Cup Salt – According to taste 1 Pinch of Asafoetida (Hing) ½ cup green peas 5-6 Curry Leaves Vegetable Oil – 2 Tablespoon Mustard Seeds – ½ teaspoon Ghee or Clarified Butter – 2 Tablespoons |
Complete Recipe of MTR Rava Idli in pressure cooker
The pressure cooker method of making rava idlis is the most traditional way followed in many South Indian households. This is the quickest process to make the instant idlis without fermentation. Please follow the simple step by step procedure of the easy MTR Rava Idli recipe.
Transfer MTR Rava Idli Mix into a bowl
Take a big bowl and transfer one cup of the MTR Rava Idli mix into the big bowl.
Make a batter with curd, water, and MTR Rava Idli Mix
Into the bowl of MTR Rava Idli mix, add half a cup of curd. Mix them together using a spoon.
Once it is mixed properly, add about one cup of water to the bowl and make it into a thick paste. Make sure that your batter is completely lump-free.
Set this aside and prepare tempering or tadka for the batter.
Add a little water to the existing batter
Add a little water to the existing MTR Rava idli batter. You don’t have to mush it up. Just a little quantity will do. Once water is added, whisk it a little with a spoon or a whisker.
Heat Some Oil in a Pan for tempering or Tadka
In a small pan heat about one tablespoon of oil. Keep the flame on medium.
I used Light Oilve Oil. However, Coconut oil and groundnut oil are also some good options. In case you have none of these, use some refined oil or ghee (clarified butter).
Keeping the flame on medium heat, add mustard seeds once the oil is hot enough. Let the mustard seeds crackle.
Add rest of tempering ingredients to the pan
Once the seeds have crackled, quickly add 5-6 curry leaves and a pinch of asafoetida into the oil. Remember, the flame is still on medium heat.
Increasing the flame can cause the tempering or tadka to burn.
After the above step, add half a cup of green peas into the pan. Also, pinch of salt.
Cook the mixture in the pan for about 2 minutes while constantly stirring it.
Switch off the flame and let the mixture cool down for a minute or two.
Add the Tempering in the pan to the MTR Rava idli batter
Add the tempering you have prepared in the steps above to the batter you had kept in the bowl. Mix the ingredients properly using a spoon.
Add water to the batter to adjust consistency
If the batter is too thick, add water to make the consistency right. The batter should neither be too thick nor too thin.
Start by adding 1-2 tablespoons at a time.
Add Salt to taste and let the MTR Rava idli batter rest for some time
After mixing all the ingredients, cover the bowl with a lid. Let the batter rest for 15-20 minutes.
The MTR Rava Idli mix tends to absorb water and therefore, resting is very important. It also helps the batter to ferment naturally.
After the batter is rested, check its consistency. The idli mix tends to absorb a lot of water and the batter tends to become thicker.
Add salt to taste and 1-2 tablespoons of water at a time to get to the right consistency. The consistency of the batter should be similar to a cake batter. It should neither be too flowy nor too chunky.
Grease Idli Moulds
While the batter is ready, prepare your idli moulds to stand. You can use the metal idli stands
Take some oil in your fingers and grease the insides of the idli moulds. The oil will prevent the batter from sticking to the mould.
While I used olive oil to grease the moulds, you can also use ghee to grease them.
Pour the batter into the moulds
Take the batter and pour them into the idli moulds. While filling the moulds, make sure you keep a little space for the idlis to rise.
Fill water into idli cooker
Fill the cooker or container with some water. The water in the pan/ container/ cooker is to be filled in a way that the water does not touch the moulds directly.
Place the idli stands in the cooker or container or pan
Carefully place the batter filled idli stands into the cooker/ container. If you are cooking it on the flame, you can use either use a cooker or a big pan to place the idli stands.
Turn on the stove with the Idli Cooker
Cover the container containing the filled idli stand with a lid. Covering the container is important as it helps prevent the steam from
escaping. Cook one batch for 10 minutes
Remove the container from Cooker
Once the time is up, remove the idli maker from the Cooker. Switch off the gas. Let the container cool for a minute or two before opening the lid.
Remove the idlis into a bowl
To Remove the idli stand from the container , You must scoop the idlis carefully using a knife. let the idlis cool down a little.
Now, carefully using your fingers, slide the idlis out of the moulds and transfer them into a bowl.
Plate and Serve the Idlis with hot Sambar
Remove the idlis onto a plate and serve these delicious idlis with hot sambar or chutney or both. MTR Sambhar has always been the best accompaniment for the MTR Rava idli . You can add is as a snack or for breakfast.
Essential Tips to follow for a Hassle free MTR Rava Idli
You must always remember the important tips for any cooking.I would like to share the necessary tips which follow to make perfect soft and spongy MTR rava idllis.
1. Keep all the ingredients ready
Before you start cooking, keep all the ingredients in one place. This makes cooking more efficient and you won’t forget.
2. Remove all lumps from batter
If your batter has turned out to be lumpy, make sure you remove all the lumps using a whisk. If you do not have a whisk, use a spoon or fork to remove the lumps.
3. Do not overfill the idli moulds
Make sure that you do not fill the idli mould to the brim. After steaming, the idlis will rise, so, make sure you leave a little space for them to rise. Ideally, you should fill a little over three fourth of the idli mould.
4. Be watchful of the time
When using a cooker for making idlis, be very mindful of the time. Do not overcook the idlis or they will get hard.
5. Keep idli moulds greased before adding batter
Always grease up idli moulds before adding batter.
6. Do not overfill the idli moulds
Make sure that you do not fill the idli mould to the brim. After steaming, the idlis will rise, so, make sure you leave a little space for them to rise. Ideally, you should fill a little over three fourth of the idli mould.
7. Tempering the Rava idlis
Instead of plain Rava idlis, You make sure to temper and add veggies to enhance the taste of idlis
8. Remove the idlis carefully
Once the idli is cooked, don’t remove it from the mould instantly. If you try that, the idlis may break. Leave it for a minute or two before removing them from the moulds. If you have difficulty removing the idlis, use a sharp object to loosen it from the edges of the idli mould.
9. Prepare tempering on medium flame
Always prepare the tempering for the idli on a medium flame. If you keep it at a high flame, the tempering will burn and give your idlis a bitter taste.
10. Green peas to be cooked well
Make sure the green peas are cooked well along with the tadka. This way you can ensure they are mixed well before mixing into the batter.
11. Adding amount of curd to the MTR Rava Idli mix
You should make sure to add 1/2 the measure of curd to the MTR Rava Idli mix. As its an important ingredient in making the batter rise. This will help us give us soft and spongy idlis.
12. Scooping the idlis easily off the idli mould
You must scoop the idlis carefully using a knife. Wet the knife if the idli is sticking to the knife.
13. Idlis can be refrigerated
If there are excess idlis made, You can always refrigerate them and reuse them whenever needed.
14. MTR Rava idli better can be refrigerated
If you had mixed excess batter, you can always store the batter in the refrigerator and use it the next day. So it doesn’t have to be used all in one day
Hope you had wonderful experience of learning the quickest recipe of idli. You will be amazed to know that you can also enhance the taste by making podi idli recipe. Please leave your comments and questions in the below section. I will be happy to answer them.