Description
Soft steamed idlis made with semolina, coconut, and yeast create a lightly sweet breakfast treat. Slice them open, add butter and honey or maple syrup, and enjoy a warm, comforting bite.
Ingredients
Units
Scale
- 2.75 - 3 cups = 500 g semolina
- 1 1/2 cups Self-Rising flour
- 1 sachet (about 2 1/4 tsp) dry yeast
- 2 to 3 cups warm water
- 1/2 cup melted butter
- 1 cup sugar
- 1 cup desiccated coconut
- About 1/2 cup extra desiccated coconut, for coating the hot idlis
- For serving (optional but highly recommended)
- Thick butter
- Honey, maple syrup, or golden syrup
Instructions
- In a large bowl, mix 500 g semolina, 1 ½ cups Self-Rising flour, and 1 sachet dry yeast until evenly combined.
- Gradually add 2 to 3 cups of warm water, stirring as you go, until you get a thick batter. It should be spoonable but not runny, kind of like thick pancake batter.
- Cover the bowl with a clean kitchen towel or lid and leave it overnight at room temperature to proof.
- The next morning, stir the batter gently and mix in ½ cup melted butter, 1 cup sugar, and 1 cup desiccated coconut.
- Lightly grease the idlis moulds with butter or oil so the idlis s don’t stick.
- Spoon the batter into the moulds, filling each about three-quarters full, so they have space to puff slightly.
- Bring water in your steamer or idlis pot to a gentle boil, then place the moulds inside and steam for 15 minutes until the idlis are cooked through and firm to the touch.
- Remove the idlis from the moulds while still hot and sprinkle with about ½ cup extra desiccated coconut, so it sticks nicely.
- To serve, slice the warm idlis in half, spread both sides generously with butter, and drizzle with honey, maple syrup, or golden syrup.
- Eat them warm.
Notes
Created, prepared, tried, and tested by Irene
