Soft Puffy Rava Idlis (Sooji/Cream of Wheat Muffins)

Soft Puffy Rava Idlis (Sooji/Cream of Wheat Muffins)

Rava Idlis are sort of Muffins made of Sooji which is Cream of Wheat. They are healthy and tasty. They can be enjoyed just by themselves, or you can have them with a variety of side dishes.

If you are Vegan, just don’t use the yoghurt, butter or ghee where specified. Yoghurt makes the Idli’s a little softer, but the Idli’s will still taste good without it.

Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients:
Asafoetida (Hing), Cashews, Cilantro, Green Chillies, Mustard Seeds, Urad Dahl


Rava Idlis - A little butter on top..Yummy!Rava Idlis - Healthy and TastyRava Idlis - Tasty by itself or Idli PowderRava Idlis - Try with Sambar or Chutney

 

Puffy Rava Idlis (Sooji/Cream of Wheat Muffins)

Serves 2 - 4
Cook time 15 minutes
Dietary Diabetic, Vegetarian
Meal type Breakfast, Lunch, Main Dish, Side Dish
Misc Child Friendly, Serve Hot
Region Indian

Ingredients

  • 1 cup Cream of Wheat
  • 1 teaspoon Salt
  • 1 teaspoon Mustard seeds (optional)
  • 1 teaspoon Urad Dahl (optional)
  • 4 tablespoons Olive oil
  • 1 cup Plain Yoghurt
  • 1 teaspoon Baking Powder
  • 4 cups Water
  • 1/4 cup Cilantro (optional, finely chopped)
  • 1 Green Chillies (Serrano Peppers) (optional, finely chopped)
  • 8 Cashews (optional, broken into small pieces)

Optional

  • 1 teaspoon Asafoetida (Hing)

Note

Serving Suggestions:
1) Typically the Idlis' are served with a little butter or ghee (clarified butter) on top. 
2) Serve with Sambar, Coconut Chutney, Idli Powder, Indian Pickles.
3) For kids (or adults too), serve with Jam or Sugar, if they don't like spicy stuff.

Options:
1) You can reduce or increase chillies as you wish.
2) The Idli Pan is usually available in Indian Grocery Stores.
3) The baking powder helps to make the idli soft and puffy.  Do not add baking powder until you are ready to make the idlis. As soon as you mix baking powder, dry ingredients and liquids, you must immediately fill the idli plates and steam them.
4) You can refrigerate these Idlis. Reheat them in the microwave oven, covered, for a minute or so.

Directions

Step 1
Heat oil in a frying pan. When oil is hot, add mustard seeds and urad dahl. Have the lid ready. When mustard seeds start crackling faster, cover the pan half way so that the mustard seeds won't scatter.
Step 2
Do not fry too much. When urad dahl is golden brown, add green chillies and cashews. Keep stirring for a minute. Green chillies should be fried a little.
Step 3
Add the cream of wheat. Stir fry until cream of wheat changes color just a little bit or light golden brown. Don't let the cream of wheat burn.
Step 4
Add asafoetida and cilantro. Mix well for a few seconds. Remove pan and let it cool.
Step 5
In the meanwhile, add water to the Steamer, about 1/2 inch high, at the bottom of the pan. Place the Steamer on the stove and turn the heat on to medium.
Step 6
Grease the idli plates of the Idli Gadget (muffin cups) with a few drops of oil.
Step 7
When the cream of wheat is cooled off, place it in a bowl, add salt and baking powder. Mix thoroughly.
Step 8
Add one cup of water to the Cream of Wheat mixture. Add the yoghurt too. Stir well. The batter should be like pancake mix.
Step 9
If necessary, gradually add water little by little and mix, until the mixture turns like pancake batter. Thick, but pourable.
Step 10
With a small ladle or a large tablespoon, pour the batter in each cup, 3/4 full. Do not fill the cups to the brim.
Step 11
Lower the heat of the Steamer. Place the Idli Gadget carefully into the Steamer. Cover it with the lid. Increase heat to medium or medium high.
Step 12
Steam the idlis for 8 minutes.
Step 13
When the steam settles, open the lid. If the idlis look cooked, check one idli with a toothpick. If it comes out clean, turn off the stove. Otherwise, close the lid and cook for 3 more minutes.
Step 14
Let the idlis stay for 5 minutes. Open the Idli Pan. Using a bread knife or a flat spoon, scoop out the idlis and place them in the bowl. It helps to dip the knife or spoon in water or oil, after each scoop. Keep the bowl covered.
Step 15
Serve hot.
Easy Japanese Eggplant Curry
Fettuccine Indian Style

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