Description
This Chocolate Idli Cake is an innovative, eggless steamed cake that combines the traditional South Indian idli technique with rich cocoa flavor to create a light, fluffy, and moist dessert. Perfectly sweetened and enhanced with a hint of vanilla, this quick recipe cooks in just minutes, making it an ideal treat for any occasion, served best with chocolate sauce and sprinkles for added fun and flavor.
Ingredients
Dry Ingredients
- All Purpose Flour / Maida – 1/4 cup
- Sooji / Rava / Semolina – 1/4 cup
- Cocoa Powder – 2 tablespoons
- Baking Soda – 1/4 teaspoon
- Sugar – 3 to 4 tablespoons
Wet Ingredients
- Curd / Yogurt – 1/2 cup
- Oil – 2 tablespoons
- Water or Milk – 1/4 cup
- Vanilla Essence – 1 teaspoon
For Serving
- Sprinkles as needed
- Chocolate Sauce
Instructions
- Prepare Yogurt Mixture: In a mixing bowl, whisk together the yogurt and sugar until the mixture becomes creamy and the sugar dissolves completely.
- Add Oil and Vanilla: Pour in the oil and vanilla essence, whisking thoroughly to combine, ensuring a smooth mixture.
- Incorporate Semolina and Cocoa: Add the sooji (semolina) and cocoa powder to the wet mixture, stirring well, then set the batter aside for 5 minutes to allow the semolina to absorb moisture.
- Add Liquid: Mix in the water or milk thoroughly to loosen the batter to a smooth consistency.
- Add Baking Soda: Sprinkle baking soda into the batter and mix well to ensure even distribution, which will help the idli cake rise.
- Fold in Flour: Gently add the all-purpose flour and fold it into the batter carefully to maintain airiness.
- Prepare for Steaming: Grease the idli plates well, then spoon the batter evenly into the molds.
- Steam the Cakes: Place the idli plates in a steamer and steam for 5 to 7 minutes. Check doneness by inserting a toothpick; it should come out clean.
- Cool and Remove: Take out the idli plates, let them cool for a minute, then use a spoon to carefully remove the chocolate idli cakes from the molds.
- Serve: Serve warm, topped with sprinkles and accompanied by chocolate sauce for dipping or drizzling.
Notes
- Make sure the batter is not too thick before steaming; add a little more water or milk if necessary to get a smooth consistency.
- You can substitute all-purpose flour with gluten-free flour to make it gluten-free, but the texture may vary slightly.
- Serve immediately for the best texture and flavor, as idli cakes tend to harden when cooled completely.
- Steaming time may vary slightly depending on the steamer and idli mold size; adjust accordingly.
- Feel free to add nuts or chocolate chips in the batter for added texture and taste.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Indian
