Vegan Steamed Semolina Dumplings (Rava Idlis)

These delicious steamed dumplings are made with any vegetables that maybe lurking in the corner of the fridge or freezer. In the past I have used bell pepper, golden corn and even broccoli in these savoury morsels. Using a vinegar and Eno fruit salt combination makes the Idlis fluffy and eliminates having to use any yogurt. These keep well and taste great after cooling down too!

We need,

  • Semolina – 3 cups
  • Carrot, finely diced – 1 medium
  • Cauliflower, broken into small florets – 1/2 cup
  • Green Peas – 1/2 cup
  • Green Chillies, sliced finely – 1 to 2
  • Coriander Leaves & Stalks, finely sliced – 2 tablespoons
  • Curry Leaves, minced – 2 tablespoons
  • Asafoetida – 1/2 teaspoon
  • White Vinegar – 2 tablespoons
  • Warm Water – 4 to 4.5 cups
  • Eno Fruit Salt – 1 heaped teaspoon
  • Salt, to taste
  • Non Stick Spray, to spray on the Idli moulds/ bowls

Directions,

  1. Boil water is a large vessel to steam the Idlis.
  2. In a large mixing bowl whisk the salt, asafoetida, vinegar and 3 cups of warm water.
  3. Fold in the semolina and whisk until there are no lumps in the batter. Add more warm water if required to make a cake- like smooth batter.
  4. Add in the vegetables and stir well. Set aside.
  5. Spray the moulds with nonstick spray (I used the one here, but shallow bowls that sit on a plate without touching the water directly can be used too).
  6. When the water in the steamer starts to boil, quickly whisk in the Eno fruit salt into the batter.
  7. Once effervescence (bubbling of the batter) develops, quickly spoon the batter into the individual moulds (fill only up till the half mark) and place in the steamer.
  8. Steam for 12 to 15 minutes and take off the heat.
  9. Remove the moulds and cool for 5 minutes before taking the Rava Idlis out of the mould with a flat spatula.

Serve hot with chutney, tomato ketchup or even, plain. Enjoy!

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