Corn rava idli | Cornmeal idli with vegetables & Nuts | Makka cholam rava idli | Dry maize semolina idli


Corn rava idli


Cuisine Style: South India | Cooking Time: 15 minutes | To Serve: 2 | Take with: Chutney, sambar | Type: Breakfast or Dinner

Ingredients

  • Corn rava[Cornmeal]– 1 cup
  • Curd – 1 cup
  • Water as needed
  • Salt to taste
  • Asafetida a pinch

Seasoning ingredients

  • Carrot – 3 tbsp [grated]
  • Cashew nuts – 6 [fried in ghee or oil]
  • Green chilli – 1 [finely chopped]
  • Ginger – 1 tbsp [finely chopped]
  • Curry leaves – 1 spring [finely chopped]
  • Coriander leaves – 1 spring [finely chopped]
  • Mustard seeds – ½ tbsp
  • Bengal gram – ½ tbsp
  • Urad dal – ½ tbsp
  • Gingelly oil - 1 tbsp [for greasing idli plates]

Method

  • In a bowl put corn rava, curd, salt and water mix well [idly batter consistency, not too thick] then cover & leave it for 4 to 5 hours [for smoothness].
  • Heat pan with oil add mustard seeds, Bengal, gram, urad dal, carrot, green chilli and ginger sauté gently.
  • Once batter is ready then add seasoned ingredients, asafetida, coriander leaves and fried cashew nuts mix well.
  • Then grease idly batter with gingelly oil then pour batter in to idly plate then steam it for 10 min.
  • Serve hot with coconut chutney.

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