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 corn rava idli