Corn idiyappam | Maize string hoppers | Makka cholam sevai | Cornmeal Nooputt | Yellow Corn sandavai


Corn idiyappam By


Cuisine Style: TamilNadu, South India | Preparation & Cooking Time: 15 minutes | To Serve: 3 | Take with: Kurma, chutney, sambar, pickles, chips | Type: Breakfast, dinner

Ingredients

  • Cornmeal [Corn rava, makka cholam]– 1 cup or you can use yellow corn/maize flour
  • Water as needed
  • Salt to taste
  • Gingelly oil – 1 tbsp

For tempering/ Seasoning

  • Mustard seeds – 1 tbsp
  • Curry leaves – 1 spring
  • Green chilli – 1 [chopped]
  • Oil – 1 tbsp
  • Salt to taste

Preparation Method

  • Dry roast cornmeal, let it cool & grind to fine powder / flour.
  • In a bowl add freshly ground cornmeal powder, salt,& water mix well & make smooth batter without lumps.[dosa batter consistency].
  • Heat idli cooker with water then grease idli plates with gingelly oil.
  • Pour cornmeal powder batter in idli plates, cover & steam it for 10 minutes.
  • Then de-mould idlis using spoon and transfer to a plate.
  • In an idiyappam kuzhal fill the idlis then just press or squeeze.
  • Once its ready cool it for 2 min.
  • Heat oil in a pan, add mustard seeds & let it splutter.
  • Then add curry leaves & green chilli sauté.
  • Add prepared corn idiyappam and salt mix well.
  • Then cut off heat serve hot with pickle, salna or chutney.

Tip

  • Using this base you can do any lemon, coconut, tomato, sweet & tamarind variations

Makka cholam / Maize idiyappamMakka cholam / Maize idiyappam


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