Hi Friends.
Welcome to the 1st episode of a totally new series of videos entitled
Spontaneous Cooking for the Soul, which is geared towards a more unplanned cooking.
We came up with this series which we will publish in addition to our usual videos and
this series will be more about recipes that we cook on a daily basis.
So, when we can and when spontaneity kicks in, we will just grab our camera and start
filming with a more natural approach and without all the meticulous planning, cuts
and other editings.
This way you’ll not only be able to enjoy more videos from us, since some of you have
requested more frequent uploads, but at the same time you will get a better sense of what
goes on in our kitchen.
These videos are going to be a little longer than our usual videos with fewer cuts depending
on recipes and it is in the perfect pace in case
you would want to be cooking along with us.
If you are not, please make yourself cozy with a nice cup of tea and some snacks,
sit back, relax and watch.
Let’s cook!
So, for this first episode, I’m going to be doing a Mauritian idli recipe, a vegan
version of the Mauritian idli.
So, the Mauritian idli is a sweet steamed cake which is not fermented like the Indian
version which is fermented overnight and then cooked.
The Mauritian one is made with semolina flour and it’s really easy and very quick to make.
So, let’s get started.
For this, you are going to need an idli mould.
But if you can’t find an idli mould you can use these kind of silicon cupcake liners,
or you can also use something like this - stainless steel bowls.
But idli moulds, they have those little holes in there
that help the idli to become more fluffy.
So, that’s nice.
So, first of all before we start the preparation, I’m going to put some water in a pan here.
This is where we are going to steam the idlis.
So I’m going to turn this on so that it starts to heat up.
Now I’m going to grease the idli mould.
So, you just take the trays out.
And you can use any oil.
I’m using coconut oil.
So, just lightly grease each cavaty.
So, these idli moulds, you can find them in Indian grocery stores, some of them carry
those moulds.
Or you can also buy them online.
I’ll leave some links down below in the description if you want to get them online.
If you’re using the silicon liners, then you don’t need to grease them.
So, now I’m going to set this aside and then we can prepare the batter.
So, in a mixing bowl, we’re gonna add all the ingredients.
This is semolina flour, fine semolina.
You can find semolina in fine, medium or coarse.
I’m using fine.
You can use something from fine to medium but not the coarse one.
So next we’re gonna add some baking powder.
So, one teaspoon... of baking powder.
And that’s salt, just a pinch because this is the sweet version but we just need a pinch.
So next we are going to add the sugar.
I’m using granular sugar.
So you can use white or brown sugar.
This is demerara.
So, as usual you can check the recipe for the exact amounts of ingredients.
Okay, so I’m going to mix this now, all the dry ingredients together and i’m going
to start adding the wet ingredients.
So, that’s coconut milk.
This is canned coconut milk.
You can use other non-dairy milk.
So, if you are using other non-dairy milk, then you can just replace the water with the
other milk.
So, next I’m gonna add water.
And then that’s vanilla.
So, one teaspoon.
Now mix all this together.
So, we’re looking into a thick batter consistency.
Make sure all the ingredients are well mixed.
So lastly I’m going to add some coconut flakes which are optional.
So just one tablespoon.
So, now we’re going to fill the mould with the batter.
So don’t overfill them as they will rise while steaming.
So now the second layer.
When you place the second tray make sure you’re alternating the cavities.
So place it like this.
So that the steam can travel in between the trays.
And then the last tray.
So now attach the knob and we’re ready to steam the idlis.
Cover the pan and steam the idlis for 11 minutes, not more or they will lose their fluffiness.
Turn off the heat and let the steam go down for about 30 seconds before uncovering.
A toothpick inserted in the middle should come out with just a few bits of cake but
not any wet batter.
So, once the idlis are cooled,
remove them from the mould.
And you can dip them in some coconut flakes if you like.
Idlis are mostly enjoyed at breakfast time.
They go down a treat savoured with a cup of tea.
They will keep in the refrigerator for two days and can be frozen for longer.
To reheat, just place them on a steamer rack and steam for about 5 minutes or until they’re warm
As you can see they were very easy to make and they don’t take that much time.
They only take about 11 minutes to steam.
So, they look really nice and they look very fluffy.
So, i’m gonna taste one for you.
Mmmm!
They’re really good.
So... like I said, if you want to use the silicon liners, you just place a tablespoon
of batter in each and you put that on a tray and then you steam it the same way.
So, I hope you’re enjoyed this recipe.
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We send an email every time we have a new recipe on the blog and on the channel.
So, I’ll see you soon for our next episode.
Bye!