Serves: 16
Total Calories: 36
1. Place the semolina and butter in a wok or skillet and roast, stirring over medium heat about 5 minutes. The semolina should not turn golden if it does, lower the heat or remove the pan from the heat. Transfer to a large bowl.
2. In a food processor, process together the yogurt, curry leaves, and salt. Add to the semolina. With a whisk or a fork, whip well to incorporate air into the batter and make it fluffy, about 1 minute. Add about 1/4 cup or more water, as needed. Allow to rest about 1 hour.
3. Grease the iddli molds (or coat with non-stick spray). Mix the fruit salt into the batter it will bubble immediately. Quickly, before it subsides, pour 1/4 to 1/3 cup of the batter into each mold and place each tray on the stand.
4. Put about 1 inch of water inside a pressure cooker or large pot, then place the iddli stand in the pot. Cover the pot, leaving the vent open if you're using a pressure cooker pot or the cover askew if you're using a regular pot, to allow the steam to escape. Cook over high heat until the iddli are soft and spongy, about 10 to 12 minutes. Allow the steam to escape from the sides, but do not remove the lid of the pot 10 to 12 minutes.
5. Let cool and remove each iddle from the mold with a spoon or with clean fingers. Pry lightly with a knife or a small spatula if they get stuck. Serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Instant Steamed Semolina Cakes with Yogurt recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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