Sometimes, necessity creates culinary magic—and one such innovation was the humble rava idli, born during the turbulence of World War II.
A crisis at Mavalli Tiffin Rooms (MTR)
In the early 1940s, popular South Indian restaurant chain Mavalli Tiffin Rooms (MTR) in Bengaluru encountered an unusual crisis.
The war had interrupted the import of rice, the main ingredient for preparing traditional idlis. For a restaurant that was based on dishing out steaming plates of soft idlis, this shortage was catastrophic.
Rather than shutting down or compromising, the MTR chefs sought alternatives. Their creativity prompted them to employ rava (semolina/sooji), which was readily available then.
The birth of rava idli
They steamed it with yoghurt, spices, and a dash of innovation, and so, the rava idli came into being. What started out as an interim measure soon turned into a gastronomic favorite. Its mushy, grainy texture, different from the smooth rice idli, appealed to customers and soon became a fixture on South Indian menus.
Even now, rava idli has with it not only flavour but also a piece of history—a testament to how creativity can flower even during the most difficult days.
Out of wartime scarcity emerged a dish that is comfort food to millions today, served anywhere from Udupi restaurants to five-star hotels.
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