Soft fluffy idlis that are instant [not fermented]. A vegan version of the traditional Mauritian idli recipe is much lighter & spongier, no added oil.
Course: Breakfast, Cakes
Keyword: idli, Mauritian recipes, semolina
Author: Teenuja Dahari - veganlovlie.com
180gfine or medium semolina flour[1 cup] also known as "farine greo" in Mauritius, use [brown] rice flour for gluten-free
2tablespoonsgranular cane sugarDemerara or Turbinado, or substitute with 3 tablespoons maple syrup*, see notes
1tablespoonfine desiccated coconut flakesoptional
125mlcanned coconut milk[1/2 cup] or other non-dairy milk**, see notes
125mlwater[1/2 cup] **see notes
Coconut flakes for dustingoptional
Oil for greasing the mould
Grease the idli mould or ramekins/bowls. (If using silicon liners, skip the greasing). Set aside.
Place about 2 cups of water in a tall pot* and place on medium-high heat.
In a mixing bowl, add the dry ingredients (semolina flour, baking powder, salt, sugar and coconut flakes). Whisk and mix well.
Add in the wet ingredients (the plant-based milk, the water and vanilla essence). Mix well into a smooth batter.
Place about a tablespoon of batter into each cavity. Do not overfill as the idli will rise.
Place the idli stand in the pot (***see notes). Cover and steam for 11 minutes (not more!).
Turn off the heat and let the steam go down for about 30 seconds before uncovering.
Let stand in the pot until cool enough to remove the mould.
Remove the idlis from the mould.
Optionally, toss them in some coconut flakes.
Serve with a cup of spiced tea.
*Reduce the milk or water by 2 tablespoons if using maple syrup**If using other plant-based milk or homemade coconut milk, replace the water with more milk.***Instead of a stove-top pot, you may also use an instant pot or pressure cooker. Remove the vent weight (the whistle knob) in this case or use the regular lid if you have one.Link to original recipe post - Mauritian Sweet Idli Recipe - https://veganlovlie.com/mauritian-sweet-idli-recipe-vegan/