Some time, it’s just indulgence and some time, it’s a necessity and many times it’s nostalgia. Staying in Mumbai used to make me go around searching for the right South Indian everyday meal in the near localities years ago. And now I can, officially, talk about eating out in Mumbai…varieties of idlies, dosas and all those thali meals..lol. And many occasions I would replicate those in my kitchen too. One of those replica, which became a frequent visitor in our breakfast table is steamed semolina cakes/rava idlies.
Semolina cakes are one of the most favored and devoured breakfast items in Bangalore. So is us. They can also be prepared with breeze.
There is nothing unhealthy in it…so guilt free… this can be loaded with vegetables, can be mixed with ghee and the good bacteria in the yogurt, enormous possibilities of varieties. I would narrate the recipe for the standard one and you can use you creativity and experiment with different combination of vegetables like, carrot, cabbage etc.
They are fluffy, light usually served with coconut chutney/sambar.
- 1 cup of roasted semolina
- 1 cup of yogurt
- 1 tbsp of chopped coriander leaves
- Salt for taste
- Pinch of ENO/ fruit salt
- 2 tbsp cashew nuts – optional
- 1 tbsp vegetable oil
- 1/2 mustard seeds
- 1 tbsp chana dal / yellow split peas
- 1 spring curry leave
- pinch of asafoetida or hing
1. Infuse the oil with the seasoning ingredients. Once done mix the with the roasted semolina/rava/suji.
2. Wisk the yogurt to smooth paste and mix with semolina, add salt, ENO, chopped coriander leaves and cashew nuts. Let it rest for 15 minutes. Batter consistency at this level is similar to cake batter. You may add some water if you find the batter too thick. Semolina absorbs the yogurt and becomes more tight.
3. Grease the idli mould and pour the batter in it.
4. Steam it for 15 minutes on a medium flame or until the toothpick inserted in the cake comes out clean.
Makes 12 medium-sized idlies. Best served fresh or hot.