Corn idli with coconut chutney
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Corn idli with coconut chutney

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Serves 6

Steamed semolina muffins with corn,cashews and mild spices-a specialty from South India

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  • Semolina-2 cup
  • Yogurt(slightly sour)-1 cup
  • Corn kernels-1/2 cup
  • Chopped ginger- 1.5 tsp
  • Turmeric-a pinch of
  • Fruit salt-2 tsp
  • Salt-1 tsp
  • Water- approx 1 cup
  • Refined oil-2 tbsp
  • Cashew nuts-12
  • Mustard seeds-1 tsp
  • White lentils (urad daal)-2 tsp
  • Bengal gram (chana daal)-2 tsp
  • Chopped green chilies-2 tsp
  • Curry leaves-12
  • Dried fenugreek leaves-2 tsp
  • Asafoetida-a pinch of
  • Grated coconut-2 cup
  • Roasted chana daal(daaliya)-2 tbsp *
  • Fresh coriander-1/4 cup
  • Yoghurt-3/4 cup
  • Green chilies-2
  • Ginger-1/2 tsp
  • Salt-1/2 tsp
  • Refined oil-1 tsp
  • Mustard seeds-1/2 tsp
  • White lentil(urad daal)-1 tsp
  • Curry leaves-6
  • Whole red chili-2


    2. Take yogurt in a bowl and whisk well. Now add chopped ginger, semolina and approx a cup of water and make a medium thick batter ,slightly thinner then the normal idlis Whisk well and add salt,corn kernels and a pinch of turmeric. Cover and rest for 15 minutes . Make the tempering-heat oil in a small pan,and fry cashew pieces on low heat till golden in colour,remove from the pan and add them in the semolina mixture. Now in this oil add mustard seeds and white lentils,when it start crackling,add curry leaves pieces and asafoetida and remove it from the flame. Add dried fenugreek leaves (kasoori methi), saute for few seconds and mix in the semolina batter. You can add some more water in it ,if it thicken a bit now. Heat water in a steamer and grease the idli plates with oil. When water start boiling add fruit salt in the mixture ,mix well and pour approx 1 tbsp of mixture in every idli mould. Place the idli stand in the steamer ,cover and cook for approx.10 minutes ,first on high heat and then on medium flame . Remove the steamer from the flame,let it stand for 5 minutes and then with the help of a greased spoon scoop out the idli's . Serve hot with sambhar and coconut chutney
    3. Variation- 1-You can also add grated carrots,spinach and cabbage in the batter to make it more heathy for the kids . 2-You can substitute kasoori methi(dried fenugreek leaves) with fresh fenugreek leaves or green coriander. 3-Add fruit salt only in the batter required to steam,don't add in the whole batter.
    5. In a mixer jar add freshly grated coconut,roasted chana daal, chopped coriander ,green chilies,ginger and 4 tbsp of water and grind to make a paste. Take out this mixture in a bowl and add salt and beaten yoghurt. Heat oil in a small pan and add mustard seeds and white lentils. When seeds start crackling, add asafoetida,curry leaves and whole red chilies. Pour this over the chutney mixture and mix well. keep refrigerated ,easily stays fresh for 2-3 weeks.
    6. Serving suggestions-serve with idli,dosa,fritters,vada ,rice or use as a spread for sandwich and wraps.
    7. Variation- 1-Add 3 whole red chilies and lemon size tamarind instead of green chilies and yoghurt. 2-Add 1 slightly sauted tomato while grinding and use tamarind instead of yoghurt. 3-Use mint leaves instead of coriander leaves . 4-If roasted chana daal is not available then use cashews instead,chana daal is added just to make the chutney smooth ,thick and creamy.

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