Are you aware that Rava Idli was invented in Karnataka? You will be surprised when you learn who and where it was founded. Let’s delve into the origin of Rava Idli and Mavalli Tiffin Rooms’ (MTR) hand in discovering this most sought-after healthy idli variant.
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MTR and the origin of Rava Idli
MTR started as the Brahmin Coffee Club in 1924 on Lalbagh Road, Bangalore. Founded by Parampalli Yagnanarayana Maiya and his brothers, the restaurant was renamed and branded Mavalli Tiffin Rooms (MTR) in 1960 by the able efforts of Yagnappa or Yagnanarayana Maiya. The restaurant, however, was shut during the 1975 Indian emergency. The Food Control Act then made it unprofitable to sell food. During this time, MTR entered the spices and instant food business, which came to be known as MTR Foods. However, the restaurant was reopened in 1981. Currently, MTR has 17 branches in Bangalore and in other Indian cities, as well as overseas.
MTR is widely known for popularizing the South Indian breakfast delicacy, the Rava Idli. However, very few know about the origin of Rava Idli in MTR’s kitchen.
The history and origin of Rava Idli in MTR
The history of Rava Idli is as follows. Among the many foods served at MTR, the restaurant was well known for its fluffy idlis made from rice and urad dhal. However, during World War II, Japan captured Burma, which was the largest supplier of rice to South India. As a result, the supply of rice to southern India was hindered. Hence, many eateries were unable to serve idlis to their customers, which affected the business. Needless to say, MTR was one of the eateries that were hit. It was then that Yagnappa’s ingenuity came to be displayed.
In the 1940s, as an alternative to Idlis, Yagnappa soaked rava (semolina) with sour curd and mixed curry leaves and coriander leaves into the batter. He then added the seasoned mustard seeds and cashew nuts, along with a host of other ingredients, and steamed the batter as regular idlis are. And soon, a fluffy, healthier, and tastier variant of the regular idli delighted customers’ palates. Yagnappa’s Rava Idli soon started hitting the tables, with a dollop of ghee on top and coconut chutney and sagu (vegetable curry) to go with it.
Thus goes the origin of Rava Idli. Nevertheless, MTR’s Rava Idli has journeyed to the nook and corner of Southern India, treating the tongues of those who tasted it.
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