Corn Meal Idly

In these 3 years of cooking I have never used ready-to-eat tiffin mixes. I make everything from scratch. Rava idly is my favourite dish. I had corn meal at home. I thought I would try to make idly with the corn meal. In the past I have tried to make upma out of broken corn. It didnt come out well because the corn takes long time to cook. I was little reluctant since I wasnt prepared if corn meal idly didnt come out well. But surprisingly the corn meal idly too good. Here is the recipe.

Ingredients

• 4 Cups of corn meal
• 5 Cups of yoghurt
• 6-7 Green chillies
• 1 Tablespoon of mustard seeds
• 1 Medium Onion finely chopped
• 1 Tablespoon of Urad dhal
• 3 Tablespoons of corriander leaves finely chopped
• 1 Carrot (shredded)
• 2 Tablespoons of Olive oil
• Salt to taste

Directions

Saute the corn meal in a skillet with little ghee. Mix yoghurt and corn meal in a bowl. Leave the batter for an hour. Meanwhile heat the oil in a skillet. Add the mustard, urad dhal and allow it to splutter. Add the onions and corriander leaves and saute until the onions are cooked. Grind the green chillies and add it to the batter. Mix the sauted onions and shredded carrot to the batter.

Pour the batter into the idly mold and cook it for 15 minutes. Serve hot with onion chutney.

Vegetable - Green Gram Idly

I make pesaratu once in a while. Its not the authentic one but my own recipe. Few days back I soaked green gram in water to make pesaratu. But my mood changed. I thought I would use the green gram and make something else. I ended up making green gram idlies. I added vegetables to make it more tasty and healthy. Here is the recipe. Hope you will like it.

Ingredients

• 4 Cups of green gram
• 1/2 Teaspoons of Fennel Seeds
• 10 Red Chillies
• 2 Garlic Cloves
• 2 Teaspoon of mustard seeds
• 2 Teaspoon of urad dhal
• 1 Tablespoon of cummin seeds
• 1 Big onion, finely chopped
• 1 Bellpepper finely chopped
• 1 Carrot finely chopped
• 2 Tablespoons of oil
• 3 Tablespoons of corriander leaves, finely chopped
• Salt to taste

Directions

Soak the green gram overnight. Grind it into a coase batter with red chillies, garlic cloves, fennel seeds and salt. Heat the oil in a skillet. Add the mustard seeds and allow it to splutter. Add the cummin seeds, urad dhal and corriander leaves and then add the onions, bellpeppers and carrots. Saute the vegetables until they are cooked. Mix the sauted vegetables with the batter. Pour the batter into idly mould and cook for 10-15 minutes. Serve hot with corriander chutney.