Rava Idli 

(South Indian Savory Dumplings)

Here they are featured with some coconut oil and sprinkled with chutney powder (idli podi). These were from the recipe of Nisha Madhulika. I steamed them in an Instant Pot (not sponsored), using a very special idli rack. (You can get a glimpse of the idli rack, in the back left of the pic.) Yesterday was #worldidliday !

These idlis are considered "instant" although the batter must rest for 20 minutes, as that is still much quicker than the traditional version. The rava/sooji is basically cream of wheat/farina, and is mixed with yogurt. A little baking soda is added just before steaming, to further lighten the idlis.

These were very tasty just eaten plain, and even better as pictured here. I've been eating them for breakfast that way. Yummy!

Nisha Madhulika Website, Rava Idli Recipe

Nisha Madhulika YouTube, Rava Idli Recipe

Instant Rava Kuzhi Paniyaram 

(South Indian Savory Dumplings)

These were from the recipe of Hebbar's Kitchen. These dumplings are made from rava/sooji/farina/cream of wheat, mixed with yogurt. They are "instant" even though the batter must rest for 20 minutes, as this is still much quicker than the traditional version. I cooked these in an ebelskiver pan, as I don't have an appam/paniyaram pan.

The results were amazing! Even with using little oil, they were still a bit crispy. The leftovers kept in the fridge weren't crispy, but were still spongy and yummy for the time they lasted. They were good just by themselves with whole-milk yogurt.

Hebbar's Kitchen Website, Instant Kuzhi Paniyaram Rava Appe 

Hebbar's Kitchen YouTube, Paniyaram recipe | Instant appe recipe | Instant rava kuzhi paniyaram 

Instant Poha/Aval Idli 

(Steamed South Indian Dumplings)

These were from the recipe of Hebbar's Kitchen. These are "instant," because the batter is ready to steam in about a half-hour, versus a much longer traditional process of soaking, grinding, and fermenting legumes and rice.

Poha/Aval are rice flakes, pounded flat, which cook more quickly than regular rice. In this case, just to be safe, I put the flakes in a coffee/spice grinder first, before soaking them in yogurt. Another key ingredient here is rice rawa/idli rava, for which I used Cream of Rice (as I believe it's the same). This is also soaked in yogurt. That, along with salt, water, and "a pinch" of baking soda, makes up the batter. The trick is, to get the pinch of baking soda right, as that helps lighten the batter. (It can help to watch a video of the recipe, where available.)

As this was a new method and recipe for me, I decided to steam it the first time on the stove, using 2 different kinds of non-stick egg poachers (not sponsored). Now that I have a better idea of the process and results, I can try it again, with an idli-rack. ... These Idlis were light, and my favorite way to enjoy them, was with chutney powder and coconut oil. 

Hebbar's Kitchen Website, Poha Idli/Instant Poha Idli Recipe/Aval Idli Recipe

Hebbar's Kitchen YouTube, Poha Idli/Instant Poha Idli Recipe/Aval Idli Recipe

Baked Qatayif 

(Pancakes with Ground Almonds)

Now for something sweet! Here are Baked Qatayif (Pancakes with Ground Almonds). I wanted to make real Qatayif, Arabic pancakes filled with nuts, then baked or fried, and sweetened with a sugar syrup. Sounds yum! But ... it would be too rich for me, so I'd never made it before. Another thing is, while I enjoy pancakes, I find it difficult to stand at the stove long enough to make a batch, sometimes. What a bummer! Now, how could I make it more suitable for me?  Recently, I found an answer ...

I made Baked Pancakes, in a muffin pan! This was according to the Kitchen @ Hoskins method in the recipe for Baked Pumpkin Pancakes. I used the Basic Pancake batter from Mom's Big Book of Baking, by Lauren Chattman, except: I used 2 Tbsp almond filling instead of sugar, added 1 Tbsp rosewater and 1/2 tsp vanilla extract to the liquid, and used a little less milk.

The filling I used was from Lebanese Cuisine, by Madelain Farah, for her Qtayif recipe. The only difference was, I used 1 cup ground almonds instead of walnuts, and added a little extra rosewater. I stored leftover filling in the fridge, to use elsewhere.

I added some batter to each of the muffin liners in the muffin pan, sprinkled in some almond filling, and then covered it with more batter. Towards the end, there wasn't quite enough batter to cover the almonds, so they became more of a streusel topping. I baked it all at 375 F, for about 26 minutes. When I would eat one of these goodies, I'd reheat it gently, and then drizzle some sugar syrup on it. (Note: errant almond topping sticks to the pan, so it helps to at least wipe it off, after baking, while the pan is still somewhat warm.) I hope someday to try the real thing, but until then, I'm glad I have a substitute!

To illustrate what the real deal looks like, I've taken the liberty of adding links below, to YouTube videos of SmileyGirl230 making Atayif (just the pancakes), as well as Atayif bil Jibneh (pancakes filled with cheese, and baked). While I have never made her Atayif before, I have made other of her recipes, and they were outstanding! I have also added a link to Najat's Kitchen on YouTube's video of Atayef (with English subtitles), as she uses a walnut filling. While I have not made this particular recipe, I thought it would help to illustrate the traditional version. 

Kitchen @ Hoskins Website, Pumpkin Streusel Pancake Cups  

SmileyGirl230 Facebook

SmileyGirl230 YouTube, Atayef - The easiest pancakes you will ever make 

SmileyGirl230 YouTube, Atayef bil Jibneh - Lebanese pancakes with cheese 

Najat's Kitchen YouTube, How to make Atayef (Arabic Pancakes) (with subtitles)

 Rava Idli 

(South Indian Steamed Dumplings), 

with Carrot & Zucchini Sambhar 

(South Indian Legume & Veggie Dish)

This includes some of the Rava Idli (South Indian Steamed Dumplings) featured in the last post, with Carrot & Zucchini Sambhar (South Indian Legume & Veggie Dish). The Sambhar was featured in a post on February 6 (with a different batch of Rava Idli). This was the same Sambhar, as leftovers from the freezer. Very convenient. I noticed, as I hadn't before, that the Sambhar had a bit of a sweet taste from all the carrots ... I liked it! 

Rava Idli 

(South Indian Savory 

Steamed Dumplings)

These were made from rava/sooji/farina (like Cream of Wheat), and steamed in an Instant Pot (not sponsored).

The idli batter is from the Rava Idli recipe of Nisha Madhulika , and is an "instant idli" (no long fermentation required, just a short wait of 20-30 minutes). I used the cooking instructions for the Unicorn Idli of Instapottin' with Poonam. The idli rack was a gift from my sister-in-law, and I was waiting to use it.

I enjoyed the first few Idlis with chutney powder, coconut oil, and whole-milk yogurt. What shall I make with the rest of my new stash of Idlis? Hmmm... 

Nisha Madhulika Website, Rava Idli Recipe 

Nisha Madhulika YouTube, Rava Idli Recipe - Soft & Spongy South Indian Suji Idli

Instapottin' with Poonam Website, Unicorn Idli

Instapottin' with Poonam YouTube, Unicorn Idli in the Instant Pot

Aloo Samosas (Spicy Potato Turnovers)

from Andrea Nguyen's Asian Dumplings. This is the first recipe I've made from this book, although I've had it for a while. When I've read through it before, I've felt intimidated ... I wouldn't be able to make many of the dumplings according to the recipes, because I don't/can't eat some of the filling ingredients, or because I can't eat deep-fried items, etc. So, I decided to start out with something more familiar, like these Samosas.

I used coconut oil in the pastry, but made the filling (which is fabulous on its own) much like the recipe. The directions for making the pastry and filling, and assembling them together, were very clear. The original recipe called for deep-frying (which is always such a yummy way to make them). I sprayed the Samosas with oil, and baked them at 350 F for 35-40 minutes (turning them over once, halfway through). They were dee-licious! And the leftovers reheated well in the toaster oven. 😍 Awesome recipe! 😊

Next time, I may try baking them at 375 F. Or pan-frying them. (I once used spring-roll wrappers for Samosas, and pan-fried them. I know, that's unusual for Samosas, but it turned out well that time.) 

Rava Idli (Savory Steamed Dumplings)

These steamed dumplings from South India are from the recipe of Nisha Madhulika on YouTube, and made from rava/sooji/farina/like Cream of Wheat. I steamed them in an Instant Pot (not sponsored 😉), basing it on Instapottin with Poonam's instructions for Dhokla. These Rava Idli were simple but tasty. I used an egg poacher, but now that I know the method that works, I should get an idli steamer! 

Nisha Madhulika Website, Rava Idli Recipe [English] 

Nisha Madhulika YouTube, Rava Idli Recipe  

Instapottin with Poonam Website, Dhokla

Instapottin with Poonam YouTube, Dhokla

Paniyaram/Vadas (South Indian Savory Dumplings)

These were made from leftover Adai (Dal/Legumes & Rice Pancake) batter, and made in an ebelskiver (Danish pancake) pan. If you like, you can see the recent post for more details on the Adai batter. The last time I had made Adai, a very long time ago, my South Indian friend told me that her mom takes the leftover batter and deep-fries spoonfuls of it. It's better if I avoid deep-frying, so I made the dumplings (or would they be fritters?) this way, instead. This was a great way to use up the leftovers!

Paniyaram (South Indian dumplings)

These dumplings were made in a Nordic Ware æbelskiver pan (which is similar enough to the Indian pan used for this). They were made from leftover Moong Dal Cheela batter. (You can see my recent post for more details.) I used just a few drops of oil for each one. The trick is, to wait until each dumpling is "done" and ready to turn over. Then, when you use a wooden utensil, such as chopsticks, it will easily turn over, without a struggle. Here, they are accompanied by some store-bought Harissa (a North African pepper sauce). 

Veg Recipes of India, Moong Dal Chilla Recipe

Kanchipuram Idli 

(South Indian steamed dumpling)

This Kanchipuram Idli (made from Cream of Rice) is the same as below. This is an "instant idli," as the batter can be used immediately after mixing, to make idlis. (No fermentation is required.) Accompanying it is some chutney, made from store-bought chutney powder mixed with a bit of coconut oil.

The previous photo was from my phone, right after making the idli, in the evening light. This one is with my camera, in the early afternoon.

• Kanchipuram Idli 

• (steamed South Indian dumplings)

• 
  

• The recipe called for Cream of Wheat (sooji/rava), but as I didn't have enough, I used Cream of Rice, instead. These also contain channa and urad dals, ground cashews, green peas, a little oil, whole-milk yogurt, cilantro, water, and salt. I hadn't made idlis in a long, long time, as I don't have the steamer. However, for this time, I improvised one, from a Nordic Ware egg poacher and a covered pan. To my surprise, it worked! Yay, Idlis! The recipe is from Classic Indian Vegetarian & Grain Cooking, by Julie Sahni.

Baked Cauliflower Pakore (Pakoras/Fritters/Dumplings)

These were made according to Vegan Richa's recipe for Baked Broccoli Fritters. I don't think I got them exactly right, so I guess I'll just have to make them again. I really liked them, and had to stop myself from eating all of them at once!

The veggies were cut up small and mixed with a thick batter of chickpea/garbanzo bean flour/besan, before being baked; I also sprayed them with oil. I used slightly defrosted frozen cauliflower, as that's what I had to work with. Maybe I'll have broccoli to try it with, next time.

Vegan Richa Website, Baked Broccoli Fritters with Spiced [Vegan] Yogurt

Paniyaram (Idli Batter Dumplings)

These are paniyaram, or pan-fried dumplings made from leftover idli batter. (Idli are steamed dumplings, of ground legumes and rice, or cream of wheat, from South India.) A few days ago, I made some instant idli batter with urad dal flour and cream of rice, and made a large idli in the microwave. Later, I decided to make paniyaram with the rest of the batter. I used my aebelskiver pan, which I only used once before (to make paniyaram for the first time). 

You don't need to use more than a couple drops of oil for each one (unless you want to!). In the research that helped me buy the aebelskiver pan just for this, I learned that: when the paniyaram are ready to turn, they will unstick themselves from the pan, and you can use wooden chopsticks to turn them (so as to not scratch the pan). I covered the pan while cooking. Although I used very little oil, they turned out crispy, especially on the first side.

Here is the recipe I used for the idlis. For idli rawa, I used Cream of Rice. Instead of ENO fruit salt, I used a little baking soda and a few drops of lemon juice. :

Preety's Kitchen Website, Instant Idli Recipe Made with Idli Rawa & Urad Dal Flour 

Or, you could just use the following recipe (though I haven't tried it myself recently), in which fermenting at room temperature for several hours takes the place of ENO fruit salts, and which uses rice flour. :

Veg Recipes of India Website, Easy Dosa Recipe Made with Rice Flour & Urad Flour