Farina Rice Cake (Sooji Idli)

AuthorYashodhara G.
DifficultyIntermediate

Idli is a South Indian dish, served with spicy legume & vegetable soup called Sambhar and coconut (Narial) chutney. It makes a light, healthy, wholesome, filling meal for brunch, lunch / dinner. It is made of Indian sooji or rawa and steamed in idli moulds, depending on the moulds model, 12 to 16 idlis can be steamed in one batch.
These can be made ahead of time, reheated in microwave or frozen for future use.

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Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins

 1 tsp cooking oil + to grease Idli plates
 1 tsp small black mustard (rai) seeds
 8 sweet neem (curry patta) leaves - chopped
 1 tbsp hot green pepper (hari mirch) – finely chopped - optional
 1 tbsp ginger (adrak) – finely chopped
 2 tbsp cilantro (hara dhania) – finely chopped
 2 cups coarse farina/cracked wheat (Cream of Wheat)
 1 tsp salt or to taste
 2 cups buttermilk
 2 tsp eno

1

1. Heat oil in a pot, add small black mustard seeds and sweet neem leaves, covering the pot to keep mustard seeds from popping out of the pot.

2

2. After mustard seeds pop, add chopped pepper, ginger and cilantro, temper for few minutes.

3

3. Add sooji and roast at medium heat for about 5 to 7 minutes, stirring often to make sure sooji roasts evenly without burning or changing color.

4

4. Add salt, set aside, let the sooji cool and come to room temp.

5

5. Take a big pot with lid in which Idli moulds will fit. Add water to covers 1” of the bottom, bring it to a boil.

6

6. Grease the plates of idli moulds.

7

7. Add buttermilk to sooji and mix, making sure there are no lumps.

8

8. Divide sooji batter in half or enough for a batch (depending on moulds numbers).

9

9. Just prior to steaming, put 1-tsp eno in a batch and mix well (mixture will become light and bubbly). If it is too thick, add a little water.

10

10. Fill half of each idli mould with this mixture.

11

11. Assemble the filled plates of the moulds on it’s stand

12

12. Carefully drop this idli moulds stand in the pot with boiling water, cover with a lid and reduce the heat when steam starts coming out.

13

13. Steam idli in covered pot for about 7 minutes, making sure there is enough water in the pot.

14

14. Close the stove and let the steam cool. Take out the idli stand, separate the plates and spread them on the counter to cool down.

15

15. Using a butter knife around the edges of the idlis remove them from the moulds.

16

Serve with Sambhar and coconut Chutney.
Makes about 20 idlis.

CategoryCuisineCooking MethodDiet

Ingredients

 1 tsp cooking oil + to grease Idli plates
 1 tsp small black mustard (rai) seeds
 8 sweet neem (curry patta) leaves - chopped
 1 tbsp hot green pepper (hari mirch) – finely chopped - optional
 1 tbsp ginger (adrak) – finely chopped
 2 tbsp cilantro (hara dhania) – finely chopped
 2 cups coarse farina/cracked wheat (Cream of Wheat)
 1 tsp salt or to taste
 2 cups buttermilk
 2 tsp eno

Directions

1

1. Heat oil in a pot, add small black mustard seeds and sweet neem leaves, covering the pot to keep mustard seeds from popping out of the pot.

2

2. After mustard seeds pop, add chopped pepper, ginger and cilantro, temper for few minutes.

3

3. Add sooji and roast at medium heat for about 5 to 7 minutes, stirring often to make sure sooji roasts evenly without burning or changing color.

4

4. Add salt, set aside, let the sooji cool and come to room temp.

5

5. Take a big pot with lid in which Idli moulds will fit. Add water to covers 1” of the bottom, bring it to a boil.

6

6. Grease the plates of idli moulds.

7

7. Add buttermilk to sooji and mix, making sure there are no lumps.

8

8. Divide sooji batter in half or enough for a batch (depending on moulds numbers).

9

9. Just prior to steaming, put 1-tsp eno in a batch and mix well (mixture will become light and bubbly). If it is too thick, add a little water.

10

10. Fill half of each idli mould with this mixture.

11

11. Assemble the filled plates of the moulds on it’s stand

12

12. Carefully drop this idli moulds stand in the pot with boiling water, cover with a lid and reduce the heat when steam starts coming out.

13

13. Steam idli in covered pot for about 7 minutes, making sure there is enough water in the pot.

14

14. Close the stove and let the steam cool. Take out the idli stand, separate the plates and spread them on the counter to cool down.

15

15. Using a butter knife around the edges of the idlis remove them from the moulds.

16

Serve with Sambhar and coconut Chutney.
Makes about 20 idlis.

Farina Rice Cake (Sooji Idli)

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