I had once decided to make semolina idlis(indian steamed rice cakes) but i did not have the moulds….so i thought of making them as i make dhoklas (another variation of steamed semolina squares) so i followed my normal recipe by making the batter and i got busy at home and forgot all about it for a few hours. I then realised i had this batter sitting on my kitchen shelf and i put it to steam without any rising agent!!!! It took faster to steam and i was wondering why and it was only when i cut it did i realise i forgot to add any rising agent!! It tasted verry nice and it did not crumble while cutting coz the cake was much firmer….I am now sharing the recipe with all of you !!!
INGREDIENTS:
100 grams of wheat semolina(sooji)
200 grams of white yogurt and 5 tablespoons of warm water
salt to taste
a little oil for spreading on the tin
METHOD:
mix the semolina with the yogurt and add some salt to taste and leave it for 5 hours at room temperature. Pour it into a greased tin and steam it for about 10 -15 minutes till firm or till a toothpick comes out clean when inserted. Cool and cut into desired shapes and serve with chutney of your choice!!!!

OPTIONS: for indian dhoklas please add some turmeric powder, some citric acid, some sugar and 3/4 teaspoon of eno fruit salt before steaming.

FOR A SMILE: I cant understand why my dog loves this…each time i make it he sits in the kitchen with me crying and hoping some crumbs fall and he just leaps on them…I have also realised infants and kids love this!! 🙂