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

Corn rava idli

Broken corn upma