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

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 idiyappam