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Mini Sooji Cakes in Idli Stand | Eggless Steamed Semolina Cakes

Ingredients:👇

Sooji (semolina) – 1 cup

Fresh curd (yogurt) – ½ cup

Milk – as needed (around ½ cup)

Sugar – ½ cup

Maida (all-purpose flour) – ¼ cup

Oil – ⅓ cup

Baking powder – 1 tsp

Baking soda – ¼ tsp

Vanilla essence – ½ tsp

A pinch of salt

Yellow food color – a few drops (optional)

Tutti Frutti – 2–3 tbsp (for mixing and topping)


Instructions 👇

1. Make the Base Batter:

In a bowl, mix 1 cup sooji with ½ cup fresh curd.

Add a little milk gradually and mix everything well to make a thick batter.

Let the mixture rest for 10 minutes so that the semolina softens.


2. Blend the Batter:

After 10 minutes, transfer the rested batter to a mixer jar.

Add ½ cup sugar, ¼ cup maida, and ⅓ cup oil.

Blend everything into a smooth batter. The consistency should be thick yet pourable.


3. Prepare for Steaming:

Transfer the batter to a bowl and whisk it lightly.

Meanwhile, preheat your idli steamer/kadhai for about 7–8 minutes on low-medium flame.

Grease the idli moulds with oil.


4. Final Mixing:

Into the batter, add a pinch of salt, 1 tsp baking powder, ¼ tsp baking soda, ½ tsp vanilla essence, a few drops of yellow food color, and some tutti frutti.

Gently fold everything with light hands.


5. Fill the Moulds:

Pour about 2 tablespoons of batter into each greased idli mould.

Sprinkle some more tutti frutti on top for decoration.


6. Steam the Cakes:

Place the idli stand in the preheated steamer or kadai.

Cover and steam on low to medium flame for about 12–15 minutes, or until a toothpick comes out clean.


7. Cool & Serve:

Allow the mini cakes to cool slightly before demoulding.

Serve your soft, spongy, and colorful mini sooji cakes as a sweet snack or tea-time treat!


💡 Tips:

You can skip maida for a healthier version, but it adds a soft texture.

Add chopped nuts or raisins for extra flavor.

Great for kids' tiffins or small parties!

Music: Dear Autumn
Musician: @iksonmusic

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