Cornmeal Idli Recipe – Instant Spicy Corn meal Idli – Makki ki Idli

    cornmeal idli

    Cornmeal Idli Recipe – Instant Spicy Corn meal Idli – Makki ki Idli

    Cornmeal idli is a super tempting and innovative variation to the plain rawa idlis. This recipe of makka idli calls for the use of cornmeal flour and some spices. As very less oil goes in making these idlis, therefore, it makes it a very healthy and easy snack. You can add any veggie to the idli batter to make these idlis more nutritious.

    Process of making cornmeal idlis is almost same as that of plain idlis. Here in this recipe, cornmeal is firstly roasted with all the masala and then the batter is prepared. This makes these idlis more tempting. So, try out making cornmeal idlis with these easy to follow step-by-step instructions. Enjoy!

    Directions

    Getting ready:

    Pour 2 cups of water into the cooker. Turn on the flame and let it simmer. Evenly grease each mould with some oil.

    cornmeal idliMaking:

    Place a pan on flame and pour 2 tbsp of oil into it. When the oil gets heated, add red mustard seeds, chana dal and urad dal into it. Saute the lentils until they get slightly brown. Then add curry leaves, green chilies and ginger. Saute the masala for a while.

    cornmeal idli

    After that, add maize flour into masala and roast them for 2-3 minutes by stirring constantly. 2 minutes later, turn off the flame and transfer the flour to a big bowl.

    cornmeal idli

    Add curd into the roasted maize flour along with green coriander and salt. Mix all the ingredients really well. Now add water in small portions to make thick batter as required for making idlis. Batter is now ready, ½ cup of water is used for making this batter. Keep the batter aside to 10 minutes to set.

    cornmeal idli

    10 minutes later, batter has fermented. Add 1-2 tbsp of more water into it and mix well. In the last, add eno fruit salt and mix it nicely. Don’t whisk the batter too much. Pour some batter into each greased mould and arrange the moulds on stand.

    cornmeal idli

    Water has started boiling, put the idli stand into the cooker. Place the lid and remove the whistle. Keep the flame to the point with which there is constant boil into the water. Let the idlis steam for 12-14 minutes.

    cornmeal idli

    After 14 minutes, idlis will get cooked aptly. Turn off the flame and remove the lid. Insert a knife into an idli, it came out clean that means idlis are steamed aptly. Take out the stand from the cooker and separate the moulds. Let them cool down slightly.

    cornmeal idli

    Idlis have cooled down a bit, move a knife around the sides of the idlis and transfer them on a plate. Corn meal idlis are now ready to serve.

    cornmeal idli

     

    Serving:

    Serve these soft and spongy corn meal idlis steaming hot along with green coriander chutney, coconut chutney or peanut chutney.

    Suggestion

    • You can add green peas, carrots, beans or any other veggie you like into the idli batter.
    Cornmeal Idli Recipe - Instant Spicy Corn meal Idli - Makki ki Idli cornmeal idli
    Author: 
    Recipe type: Snacks
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Maize flour – 1 cup
    • Curd – 1 cup (whisked)
    • Oil – 2-3 tbsp
    • Green coriander – 1 to 2 tbsp (finely chopped)
    • Curry leaves – 10 to 12
    • Chana dal – 1 tsp
    • Green chilies – 2 (finely chopped)
    • Ginger baton - ½ inch (grated)
    • Urad dal – 1 tsp
    • Red/yellow mustard seeds - ½ tsp
    • Eno fruit salt/baking soda - ¾ tsp
    • Salt – 1 tsp or to taste
    Instructions
    1. Pour 2 cups of water into the cooker. Turn on the flame and let it simmer. Evenly grease each mould with some oil.
    2. Place a pan on flame and pour 2 tbsp of oil into it. When the oil gets heated, add red mustard seeds, chana dal and urad dal into it. Saute the lentils until they get slightly brown. Then add curry leaves, green chilies and ginger. Saute the masala for a while.
    3. After that, add maize flour into masala and roast them for 2-3 minutes by stirring constantly. 2 minutes later, turn off the flame and transfer the flour to a big bowl. Add curd into the roasted maize flour along with green coriander and salt. Mix all the ingredients really well. Now add water in small portions to make thick batter as required for making idlis. Batter is now ready, ½ cup of water is used for making this batter. Keep the batter aside to 10 minutes to set.
    4. minutes later, batter has fermented. Add 1-2 tbsp of more water into it and mix well. In the last, add eno fruit salt and mix it nicely. Don't whisk the batter too much. Pour some batter into each greased mould and arrange the moulds on stand.
    5. Water has started boiling, put the idli stand into the cooker. Place the lid and remove the whistle. Keep the flame to the point with which there is constant boil into the water. Let the idlis steam for 12-14 minutes.
    6. After 14 minutes, idlis will get cooked aptly. Turn off the flame and remove the lid. Insert a knife into an idli, it came out clean that means idlis are steamed aptly. Take out the stand from the cooker and separate the moulds. Let them cool down slightly. Idlis have cooled down a bit, move a knife around the sides of the idlis and transfer them on a plate. Corn meal idlis are now ready to serve.
    7. Serve these soft and spongy corn meal idlis steaming hot along with green coriander chutney, coconut chutney or peanut chutney.

     

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