2 cup Cream of Wheat (the kind that cooks in 2 1/2 minutes)
2 Tbs corn oil
1/2 cup warm (not hot) water
1 tsp sugar
1 package quick rise yeast
1 cup sweet onion (chopped small)
2 cups buttermilk
1/4 tsp baking soda
1/2 tsp salt
1/2 cup fresh cilantro chopped
Combine Cream of Wheat and oil. Microwave on hi for 2 min and stir, 2 more min and stir, another 2 minutes and stir. Set aside to cool.
Add 1 tsp sugar to warm water and stir until dissolved.
Add package of yeast (make sure yeast is not expired) and stir until clumps dissolve. Note:if there are no clumps, the yeast may be dead. Set aside yeast mixture for 5 min and if bubbles do not form on the top of the mixture, you will need start again with new yeast. If bubbles start to appear the yeast mixture is rising and we are in business.
Once the Cream of Wheat has cooled, add the yeast mixture and stir.
Add buttermilk, salt, onion, baking soda, and cilantro and stir.
Set mixture aside for 30 min in a warm place.
Set up idle plates in a double boiler. Egg poaching pan will work as well as individual muffin size bowls that can be used in a double boiler. Spray some oil in the idle pan, muffin bowels, or egg poaching tray. Spoon 2 Tbs of mixture in to each idle bowl. Place the idle bowls or egg poacher in double boiler with water in the boiler. Bring water to boil and reduce to med low heat. Steam for 6-7 minutes. Remove pans from double boiler and set aside to cool for 5 min. Add a tsp of water to each cup edge to loosen the dumpling. Spoon out the dumpling and set in a covered dish.
Repeat the above until all mixture is gone. You should be able to make about 18-20 Idles.
Serving Suggestions: Serve with Curried Lentil Soup "The best you ever had!"
Serve plain with butter. (My kids like this.)
Serve with spicy coconut chutney.
Prep Time: 30 min + 30 rising time.
Cooking Time: 7 min each batch x 3 batches.
Servings: 4
Storage: In refrigerator for 5 days.
