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1 c Cream of wheat; quick
-cooking
1 c Lowfat buttermilk; PLUS
2 tb Lowfat buttermilk
1/4 c Finely chopped onion
2 tb Petite peas; thawed
1 1/2 Fresh hot green chiles;
-stemmed and chopped
1 tb Peanut oil; divided use
1/4 ts Cumin seed
1/2 ts Mustard seed
1/2 ts Salt
1/4 ts Baking soda
Lettuce leaves; washed and
-crisped
1. Combine the cream of wheat and 1 cup buttermilk in a medium bowl. Mix
well, cover, and set aside for 1 to 2 hours.
2. Stir the onion, peas, and chiles into the batter. Heat half the oil in a
small frying pan over medium-high heat and add the cumin and mustard. When
the seeds begin to sizzle and sputter, remove from the heat. Cool slightly
and fold into the batter. Stir in the remaining buttermilk, salt, and
baking soda and mix well.
3. Fill a pan for steaming with water to within 1/2 inch of the steaming
rack and bring to a boil. Lightly coat an 8-inch square cake pan with the
rest of the oil and pour in the batter. Place the cake pan on the rack,
cover, and steam until a knife inserted in the center comes out clean, 8 to
10 minutes.
4. Turn off the heat and let the cake rest 5 minutes. Cut it into diamonds
and ease out with a metal spatula. To serve, line a basket with lettuce
leaves and arrange the cakes on top. Serve hot or warm; as a side dish with
salad or vegetables.
Note: This batter can also be steamed in muffin pans. You can also double
the recipe and make a second idli in the same pan; just rub it with a
little more oil. The idli may be steamed ahead of time and set aside up to
4 hours at room temperature or refrigerated up to 2 days. Reheat in a
steamer basket.
Serve 4 to 6; 20 mins prep plus 1 to 2 hours soaking.
Yields
6 Servings
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