Tag Archives: idli recipe

Instant Paneer Idli – Quick Paneer Veg Idli

Instant Paneer Idli  – Quick Paneer Veg Idli

Paneer idli is an amazing variation to the usual idli recipe which we all relish as a snack every time. You can make it really easily and with very basic and easily available ingredients . Make it anytime you want to have a quick snack or serve them in breakfast. These spongy vegetable paneer idlis makes a healthy meal.

Here is a quick recipe of Paneer Idli with step by step pictures. Team it up with your favorite chutney like green coriander chutney, peanut chutney or any chutney or dip to enhance the taste. Relish it any time. Impress your dear ones with this simple yet super scrumptious instant paneer idli recipe.

Direction :

Getting Ready :

Whisk 1 cup curd. Chop ½ cup carrot, , ½ cup capsicum, 2 tbsp green coriander, 2 green chilies. Grate 125 gms paneer .

Making :

Take ½ cup semolina , place it in a big bowl, also add ½ cup ( 50 gms ) chickpea flour and 1 cup whisked curd and mix it well, there should be no lump in the batter. If it is dense then add little water in it.

paneer idli

Once the batter is ready mix veggies . Add ½ cup carrots, ½ cup capsicum, 2 tbsp green coriander, 2 green chilies , ¾ tsp salt  and keep the batter aside for 15 minutes to set. After that add grated paneer to it.

paneer idli

Then ready the idli stand for making the idlis , taken a stand and put a little oil in the moulds and grease them.

paneer idli

Put a little water in a cooker and let it boil, add ½ to 2 cup water in the cooker, turn on the flame, and let the water boil, cover it so that the water boils easily.

paneer idli

Add 1 tsp eno fruit salt to the batter, pour 1 tsp water over it, do not stir it too much, nor for too long, just mix it till the eno mixes well.

paneer idli

Once the batter is ready, fill the mould with the batter, arrange the moulds in the stands, we have used a little less than ½ cup water in it, screw them well.

paneer idli

Check if there is boil in the water in the cooker,place the stand in the cooker, and close the cooker, make sure you have removed the whistle from the cooker lid. Cook the idli on medium flame for 10 to 12 minutes .

paneer idli

After 12 minutes, check the Idli. To check it,poke the idli in the middle , check if the knife comes out clean, then the idli is ready.

paneer idli

Cover your hands with a cloth, and take out the idli stand like this and keep it, open and separate the moulds, so that the idli cools down quickly, once cool take out the idlis with the help of a knife.

paneer idli

For making them more sumptuous add some tempering over them. For it, heat the tadka pan, add 1 tbsp oil to it, let the oil heat up, then add mustard seeds in the oil, we have taken ¼ tsp black mustard seeds. Roast the mustard seeds well, turn off the flame, then put curry leaves into it and put the tempering over the idlis.

paneer idli Mouth drooling Paneer idli is ready. It can be served with coconut chutney, tomato sauce, peanut chutney or any chutney of your choice. Serve it as a snack; I am sure everyone will relish eating it specially kids.

Suggestions:

  • If the kids don’t like green chili then you can skip using it.
  • Make sure you remove the whistle from the cooker lid.
  • If you have a little batter left, then you can make a pancake from it.
  • While making the batter , make sure the batter is not very thin, keep it a little dense, you can add water later if it seems dense.
  • Mix eno fruit salt in the batter at last and stir it till it mixes well, do not stir it for too long.

Instant Paneer Idli - Quick Paneer Veg Idlipaneer idli
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Whisked Curd- 1 Cup
  • Semolina- ½ Cup (100 gms)
  • Chickpea Flour -1/2 Cup (50 gms)
  • Cottage Cheese - 125 gms
  • Carrot -1/2 Cup (Finely Chopped)
  • Capsicum- ½ Cup (Finely Chopped)
  • Green Coriander - 2 tbsp (Finely Chopped)
  • Green Chili -2 ( Finely Chopped)
  • Salt -3/4 tsp (or to taste)
  • Oil -2 tbsp
  • Black Mustard Seeds -1/4 tsp
  • Curry Leaves - 10 to 12
  • Eno Fruit Salt -1 tsp
Instructions
  1. Whisk 1 cup curd.
  2. Chop ½ cup carrot, , ½ cup capsicum, 2 tbsp green coriander, 2 green chilies.
  3. Grate 125 gms paneer .
  4. Take ½ cup semolina , place it in a big bowl, also add ½ cup (50 gms ) chickpea flour and 1 cup whisked curd and mix it well, there should be no lump in the batter. If it is dense then add little water in it.
  5. Once the batter is ready mix veggies . Add ½ cup carrots, ½ cup capsicum, 2 tbsp green coriander, 2 green chilies, ¾ tsp salt, then keep the batter aside for 15 minutes to set. After that add grated paneer.
  6. Then ready the idli stand for making the idlis , taken a stand and put a little oil in the moulds and grease them.
  7. Put a little water in a cooker and let it boil, add ½ to 2 cup water in the cooker,
  8. Turn on the flame, and let the water boil, cover it so that the water boils easily.
  9. Add 1 tsp eno fruit salt to the batter, pour 1 tsp water over it, do not stir it too much, nor for too long, just mix it till the eno mixes well.
  10. Once the batter is ready, fill the mould with the batter, arrange the moulds in the stands, we have used a little less than ½ cup water in it, screw them well.
  11. Check if there is boil in the water in the cooker,place the stand in the cooker, and close the cooker, make sure you have removed the whistle from the cooker lid. Cook the idli on medium flame for 10 to 12 minutes .
  12. After 12 minutes, check the Idli. To check it,poke the idli in the middle , check if the knife comes out clean, then the idli is ready.
  13. Cover your hands with a cloth, and take out the idli stand like this and keep it, open and separate the moulds, so that the idli cools down quickly, once cool take out the idlis with the help of a knife.
  14. For making them more sumptuous add some tempering over them. For it, heat the tadka pan, add 1 tbsp oil to it, let the oil heat up, then add mustard seeds in the oil, we have taken ¼ tsp black mustard seeds. Roast the mustard seeds well, turn off the flame, then put curry leaves into it and put the tempering over the idlis,
  15. Mouth drooling Paneer idli is ready. It can be served with coconut chutney, tomato sauce, peanut chutney or any chutney of your choice. Serve it as a snack; I am sure everyone will relish eating it specially kids.

 

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

 

Besan Sooji Idli Recipe – Besan Rava Idli recipe

Besan Sooji Idli Recipe – Besan Rava Idli recipe

Besan sooji idli is an innovative twist to the regular idli. Idli is a South Indian cuisine but it is relished all over India. This scrumptious idlis are prepared with semolina, chickpea flour along with green peas, capsicum and tomatoes. As it contains veggies and made in very less oil, therefore, it makes this idli a healthy and nutritious snack.

You can prepare these soft-spongy besan sooji idlis for your family at breakfast and serve it along with peanut chutney or coconut chutney. They will love it for sure! It will keep them full for long hours. So, definitely try out making besan sooji idlis with this easy to follow step-by-step instructions.

Directions

Getting ready:

Finely chop curry leaves and place it in a bowl.

besan rawa idli

Pour 2 cups of water into the cooker and let it simmer on high flame. Grease idli moulds with some oil. Spread the oil evenly in each mould.

besan rawa idliMaking:

Add semolina into sieved chickpea flour along with whisked curd. Mix it really well until the lumps dissolves completely. Add ¼ cup of water to the mixture and prepare a smooth batter as required for making lentil idli. Now add green chilly and ginger to the batter. Mix it really well.

besan rawa idli

Heat a pan with some oil and add red mustard seeds followed by urad lentil. Stir until it turns brown. After that add curry leaves and mix it well. Turn off the flame. Tempering is now ready.besan rawa idli

Pour the prepared tempering into the batter along with chopped tomatoes, chopped capsicums, green peas and salt. Mix everything really well. Batter for making idlis is now ready. Keep it aside for 10 minutes to rest.

besan rawa idli

Place 2-3 pieces of tomatoes and green peas on the greased moulds. Batter has fermented. Now add eno fruit salt into the batter. Mix it really well. Don’t whisk it too much. Batter is now ready to make idlis.

besan rawa idli

Pour the batter equally in each mould. After that place the moulds on idli stand. Set the knot. Place the stand inside the cooker. Put the lid on and remove its whistle. Let the idlis steam for 10-12 minutes on high flame. If there is too much steam inside the cooker then low down the flame to medium. There should be proper steam to cook the idlis aptly.

besan rawa idli

After 12 minutes, turn off the flame and open the lid. Take the idli stand out and separate the moulds so that the idlis cools down quickly. Once they cool down completely, run a knife around the edges of the idli and take it out. Place it on a plate. Similarly, separate the rest of the idlis. Besan rawa veg idlis are now ready to serve.

besan rawa idliServing:

Serve these spongy and mouth-drooling besan rawa veg idli steaming hot along with peanut chutney, coconut chutney or any chutney you desire. Enjoy!

besan rawa idli

  • SuggestionsAdd eno fruit salt at the end after mixing everything into the batter. Don’t whisk the batter too much after adding eno fruit salt into it. If you will whisk the batter too much then air bubbles will get released and the idlis will not turn out spongy. Once you have added eno fruit slat into the batter then prepare the idlis immediately don’t leave it to rest.
  • Don’t make the batter too thin or too thick and don’t keep the flame low while steaming the idlis. This way less steam will generate inside the cooker and the idlis will not turn soft. So, keep the flame on high.
  • Here we have used capsicum, tomatoes and green peas but you can use any veggies like cauliflower, beans or carrot as per taste or availability.

Besan Sooji Idli Recipe - Besan Rava Idli recipe besan rawa idli
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea flour – 1 cup
  • Semolina – 1 cup
  • Curd – 1 cup (whisked)
  • Green pea – ½ cup
  • Capsicum – 1 small sized (chopped)
  • Tomatoes – 1 (diced)
  • Oil – 2 tbsp
  • Curry leaves – 8-10
  • Green chillies – 2 (finely chopped)
  • Ginger paste – 1 tsp or 1 inch ginger baton grated
  • Urad lentil – 1 tsp
  • Red mustard seeds – ¼ tsp
  • Salt – 1 tsp or to taste
  • Eno fruit salt – 1 tsp
Instructions
  1. Finely chop curry leaves and place it in a bowl.
  2. Pour 2 cups of water into the cooker and let it simmer on high flame. Grease idli moulds with some oil. Spread the oil evenly in each mould.
  3. Add semolina into sieved chickpea flour along with whisked curd. Add ¼ cup of water to the mixture. Now add green chilly and ginger to the batter. Mix it really well.
  4. Heat a pan with some oil and add red mustard seeds followed by urad lentil. Stir until it turns brown. After that add curry leaves and mix it well. Turn off the flame. Tempering is now ready.
  5. Pour the prepared tempering into the batter along with chopped tomatoes, chopped capsicums, green peas and salt. Mix everything really well. Batter for making idlis is now ready.
  6. Place 2-3 pieces of tomatoes and green peas on the greased moulds. Batter has fermented. Now add eno fruit salt into the batter. Mix it really well.
  7. Pour the batter equally in each mould. Place the stand inside the cooker. Put the lid on and remove its whistle. Let the idlis steam for 10-12 minutes on high flame.
  8. After 12 minutes, turn off the flame and open the lid. Take the idli stand out and separate the idlis. Place it on a plate. Similarly, separate the rest of the idlis.
  9. Serve these spongy and mouth-drooling besan rawa veg idli steaming hot along with peanut chutney, coconut chutney or any chutney you desire.

 

Idli Dhokla Recipe

Idli Dhokla Recipe – South Indian Idli Dhokla Recipe

Idli Dhokla is the simple recipe one can prepare any time without any laborious preparation. This dhokla is similar to regular idli and is also firm from outside. The only ingredients required for making idli dhokla are chickpea flour, semolina and curd as the main ingredient along with ginger, turmeric, sugar, salt, lemon, green coriander and fresh coconut which are always available in kitchen. We all relish eating spongy, very soft and sweet-sour dhokla prepared in very less oil. This soft, fluffy, mildly zingy dhokla sums up to a great snack anytime of the day.

Idli dhoklas are so soft and spongy that it will melt in your mouth. Whenever there is less time and you can think of nothing then this recipe will help you out. Serve these tempting idlis as a snack or a main course with side assortment of any Indian chutney or dip. Kids will relish eating idli dhokla if served with tomato sauce. Everyone will enjoy these spongy, soft and mouthwatering idlis for sure! So, try this recipe with simple to follow step-by-step instructions and impress your dear ones. Enjoy!

Directions

Getting ready:

1.  Strain chickpea flour through a sieve in a big bowl.


2.  Grease each mold on the idli stand with some oil.


3.  Place a big vessel on flame for making the idlis and pour 2 cups of water into it.

Making:

4.  Add semolina and curd to the sieved chickpea flour along with ½ cup of water. Whisk them well to prepare a lump-free batter.


5.  Then add salt, ginger paste and 2 tbsp lemon juice in the batter followed with 2 tsp of sugar and turmeric powder. Mix everything really well. Cover and keep the prepared batter aside for 10 minutes to set.


6.  After 10 minutes, add eno fruit salt to the raised idli batter. Mix it well.


7.  Pour the batter equally in the greased moulds with the help of a spoon. Set them on stand.


8.  Place the stand in the water filled vessel. Put the lid on and cook the idlis on medium flame so that the water doesn’t get evaporated                   quickly.


9.  Let the idlis steam for 15 minutes. After that, uncover the utensil and check whether the idlis are cooked or not. To check, poke a knife in       an idli. If it comes out clean this means they are perfectly cooked.


10.  Put the flame off. Take the stand out from the vessel and let it cool for a while.


11.  Meanwhile prepare the tempering. For this, heat 2-3 tsp oil in a wok. When oil starts to fume, splutter mustard seeds first. Then add curry leaves and saute it for a while.


12.  To this add ½ cup of water along with salt and sugar. Put off the flame when everything is dissolved completely.


13.  Separate the idlis from mold with the help of a knife and transfer them on a plate.


14.  Spread this tempering all over the idli dhokla with a spoon. Spongy and scrumptious Idli dhokla is ready to serve.

Serving:

15.  Garnish these yummylicious idlis dhokla with chopped green coriander and grated coconut and serve them with coriander chutney,                   coconut chutney, tomato sauce or any other chutney you like and enjoy!

Suggestions

  • Idli batter should not be too thick or too runny.
  • Don’t whisk the batter too much after adding eno fruit salt to it else the air created in the batter will get released and the Idli will neither rise   nor will become spongy.
  • Cover the vessel properly so the steam doesn’t escape.

Easy Idli Dhokla- Dhokla Recipe Idli Dhokla Recipe
Author: 
Recipe type: Snack
Cuisine: Indian
Serves: 12 Idlis
 
Ingredients
  • Chickpea flour – 1 cup (150 grams)
  • Semolina – ½ cup (75 grams)
  • Curd – ¾ cup
  • Fresh coconut – 2 tbsp (grated)
  • Green coriander – 1-2 tbsp (finely chopped)
  • Oil – 3-4 tbsp
  • Mustard seeds – ½ tsp
  • Curry leaves – 15-20
  • Sugar – 3 tsp
  • Eno fruit salt – ¾ tsp
  • Salt – more than 1 tsp or to taste
  • Ginger paste – ½ tsp
  • Lemon – 1
  • Turmeric powder – ¼ tsp
Instructions
  1. Strain chickpea flour through a sieve in a big bowl.
  2. Grease each mold on the idli stand with some oil.
  3. Place a big vessel on flame for making the idlis. Pour 2 cups of water in the utensil for steaming idlis.
  4. Add semolina and curd to the sieved chickpea flour along with ½ cup of water. Whisk them well to prepare a lump-free batter.
  5. Then add salt, ginger paste and 2 tbsp lemon juice in the batter followed with 2 tsp of sugar and turmeric powder. Mix everything really well. Cover and keep the prepared batter aside for 10 minutes to set.
  6. After 10 minutes, add eno fruit salt to the raised idli batter. Mix it well..
  7. Pour the batter equally in the greased moulds with the help of a spoon. Set them on stand.
  8. Place the stand in the water filled vessel. Put the lid on and cook the idlis on medium flame so that the water doesn’t get evaporated quickly.
  9. Let the idlis steam for 15 minutes. After that, uncover the utensil and check whether the idlis are cooked or not. To check, poke a knife in an idli.If it comes out clean this means they are perfectly cooked.
  10. Put the flame off. Take the stand out from the vessel and let it cool for a while.
  11. Meanwhile prepare the tempering. For this, heat 2-3 tsp oil in a wok. When oil starts to fume, splutter mustard seeds first. Then add curry leaves and saute it for a while.
  12. To this add ½ cup of water along with salt and sugar. Put off the flame when everything is dissolved completely.
  13. Separate the idlis from mold with the help of a knife and transfer them on a plate.
  14. Spread this tempering all over the idli dhokla with a spoon. Spongy and scrumptious Idli dhokla is ready to serve.
  15. Garnish these yummylicious idlis dhokla with chopped green coriander and grated coconut and serve them with coriander chutney, coconut chutney, tomato sauce or any other chutney you like and enjoy!

 

Sweet Corn Masala Idli Recipe – How to Make Sweet Corn Idli

 

Sweet Corn Masala Idli Recipe – How to Make Sweet Corn Idli

Sweet Corn Masala Idli is healthy and delicious too. Idlis are a part of authentic south Indian breakfast but are loved and relished all over the country now. I often, include these easy and healthy idlis in my breakfast and sometimes in lunch, with zingy-spicy sambhar. To make them more nutritious and likable, I twisted the authentic recipe of urad dal and rice idlis with sweet corn and some desi spices.

I used grated sweet corn for this recipe but you can also stuff the idlis with sweet corn filling. I prefer eating these super duper yummy and nutritious sweet corn idlis in breakfast over paranthas. You can serve this recipe as a snack for kids; they will love it for sure. Nowadays, we get sweet corn in every season at any grocery store. Making this dish is really easy with this easy to follow recipe. So, what are you waiting for, head towards your kitchen. Enjoy!

Directions

Getting ready:

Grate the sweets corns and collect the pulp in a bowl.

sweet corn idli

Add 2 glasses of water in any vessel or pressure cooker and let in simmer on flame.

sweet corn idli

Grease each moulds of the idli stand with some oil.

sweet corn idliMaking:

In another bowl, take curd and add semolina. Mix really well until semolina mixes well into the curd. Add sweet corn pulp, salt, ginger, and green chilly to the curd-semolina mixture to make a batter.

sweet corn idli

Then heat some oil in wok or pan and splutter red mustard seeds first. When the seeds crackle, add urad dal, chana dal and saute until the lentils turn little brown in color. Now add curry leaves and keep sautéing for a while. Mix this tempering to the batter, followed by green peas. Cover and keep it aside for 10 minutes to set.

sweet corn idli

Add eno fruit salt in the idli batter. Fill each mould with some batter. Arrange the molds on the stand and place this idli stand in the vessel, when the water starts simmering. If using pressure cooker then remove the whistle from lid and close it nicely.

sweet corn idli

Cover the vessel with a lid really well and let the idlis simmer on high flame for 10-11 minutes. Turn off the flame.

sweet corn idli

Take out the stand from the vessel. Let the idlis cool down for a while. Separate out them from the mold with the help of a knife and place them on a plate. Divine, soft and spongy sweet corn masala idlis are ready to serve.

sweet corn idliServing:

Serve these delicious sweet corns masala idlis, steaming hot or warm with any Indian dip or chutney like green coriander chutney, coconut chutney or peanut chutney.

 

Suggestions

  • Instead of 2 sweet corns you can use 2 cups of sweet corn seeds. For that prepare a coarse paste of the seeds.
  • You can also add cauliflower or carrots to the batter to make it more healthy and delicious.

Sweet Corn Masala Idli Recipe - How to Make Sweet Corn Idli sweet corn idli
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sweet corn - 2 or 2 cups (deseeded)
  • Semolina – 1 cup
  • Curd – 1 cup
  • Green peas – ½ cup
  • Oil – 2 tbsp
  • Curry leaves – 10 to 12
  • Ginger paste – 1 tsp
  • Green paste – 1 tsp
  • Green chilly – 1 to 2
  • Red mustard seeds – ½ tsp
  • Urad dal – 1 tsp
  • Chana dl – 1 tsp
  • Salt – 1 tsp (as per taste)
  • Eno Fruit Salt – 1 tsp
Instructions
  1. Grate the sweets corns and collect the pulp in a bowl.
  2. In another bowl, take curd and add semolina, sweet corn pulp, salt, ginger, and green chilly to the curd-semolina mixture to make a batter.
  3. Heat some oil in wok or pan and add red mustard seeds, urad dal, chana dal, curry leaves, green peas. Cover and keep it aside for 10 minutes to set.
  4. Add eno fruit salt in the idli batter. Fill each mould with some batter.
  5. Arrange the molds on the stand and place this idli stand in the vessel, cover the vessel and let the idlis simmer on high flame for 10-11 minutes.
  6. Take out the stand from the vessel. Separate out them from the mold
  7. Serve these delicious sweet corns masala idlis, steaming hot or warm with any Indian dip or chutney like green coriander chutney, coconut chutney or peanut chutney.