Vegetable cornmeal idli


Vegetable cornmeal idli


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

Ingredients

  • Cornmeal [Corn rava] – 1 cup
  • Curd – ¾ cup
  • Water as needed
  • Salt to taste
  • Asafetida a pinch

Seasoning ingredients

  • Carrot – 1 cup [finely chopped]
  • Capsicum – 2 tbsp [finely chopped]
  • 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

  • Take a bowl add cornmeal, curd, salt and water mix well [idly batter consistency, not too thick] then cover & leave it for 4 to 5 hours [for smoothness].
  • Heat oil in a pan add mustard seeds, let its splutter. Then add Bengal, gram, urad dal, green chilli and ginger sauté gently. Then add carrot, capsicum sauté gently.
  • Once batter is ready then add seasoned ingredients, asafetida, and coriander leaves mix well.
  • Then grease idly batter with gingelly oil then pour batter then place 1 tbsp of carrot capsicum then steam it for 10 min. Then serve hot with coconut chutney.

Veg Cornmeal/ Makka sola idli

Veg Cornmeal/ Makka sola idli

Veg corn rava idli

Veg corn rava idli


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