Instant Cornmeal Idli
With a light yellow hue, studded with colorful vegetables, these instant cornmeal idlis will be a sure hit in your house. Serve it with hot sambar and/or coconut chutney.
Ingredients
- 3 tablespoons carrot grated
- 3 tablespoons sweet corn kernels
- 3 tablespoons french beans finely chopped
- 1 and ½ cups yellow cornmeal
- 1 cup yogurt I used 2%
- As Needed salt to taste
- 1 and ½ tablespoon avocado oil
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal
- ½ teaspoon chana dal
- ½ teaspoon green chilies finely chopped
- ½ tablespoon fruit salt like Eno
Instructions
- In a large bowl combine the cornmeal, yogurt, water, ¾ tablespoon of oil, mix well and keep aside for 30 minutes.
- Heat the remaining ¾ tablespoon of oil in a small pan and once the oil is a bit warm add the mustard seeds, urad dal, and chana dal.
- When the seeds crackle, add the green chili paste and curry leaves and sauté on a medium flame for a few seconds. Also add the carrot, corn, french beans, and salt and mix well and saute for a few seconds. Keep aside.
- Add this vegetable mixture over the cornmeal batter and mix well.
- Just before steaming, add the fruit salt and 2 tablespoon of water over it. You may want to add a bit extra water if you think the batter is too thick.
- When the bubbles form, mix gently and pour spoonfuls of the batter into greased idli molds and steam in a steamer for 10 minutes.
- Repeat with the remaining batter to make more idlis.
Notes
You can use the same recipe to make rava idli, oats idli, by substituting rava, oats instead of cornmeal.
Nutrition
Serving: 1 Serving | Calories: 88kcal | Carbohydrates: 13g | Protein: 3g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 9mg | Potassium: 95mg | Fiber: 2g | Sugar: 1g | Vitamin A: 528IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
