Saturday, November 26, 2016

Stuffed Rava Idlis

Stuffed Rava Idlis
Cream of wheat is known as rava in Hindi and suji in Bengali. Idlis are steamed cakes made from rice or cream of wheat. The batter is generally soaked the night before to allow it to set up. In this instant recipe, cream of wheat is combined with yogurt and spices and set aside for 30 minutes. I have to admit that instant idlis are not as soft and plump as the overnight recipe. So if time is not a constraint, it's better to prepare the batter the night before and leave at room temperature overnight.

Idli Stand
This recipe for idlis makes 8 idlis, so I used only 2 trays of the idli stand. Each tray can be removed from the stand by unscrewing the black knob on top, and separating each tray from the spindle in the center. They can then be reassembled by reversing the process.  I used my wok to hold the idli tray to steam the idlis, but a pressure cooker can also be used.

Yellow Alu

Here's another recipe that uses Yellow Alu or diced russet potatoes prepared the South Indian way

1 cup cream of wheat, toasted
1 cup Greek yogurt, whipped
1/4 cup water, or more to make a thick batter
1/2 tsp. baking soda
Pam olive oil spray
2 cups Yellow Alu


  1. Combine first 5 ingredients, set aside 30 minutes or overnight and stir well.
  2. Spray 2 idli steamer trays with Pam spray.
  3. Separate yellow alu into 8 portions, flattening each a little.
  4. Pour 1 tablespoon idli batter into each of 8 idli depressions, top with a portion of potatoes and pour another tablespoon over the top.
  5. Steam for 12-15 minutes, remove the two trays from wok and set aside for a few minutes before plating the idlis.
  6. Serve with coconut chutney, more yellow alu and sambar.

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