Corn idli with coconut chutney

Method

• step 1

  PROCEDURE-

• step 2

  Take yogurt in a bowl and whisk well.

• step 3

  Now add chopped ginger, semolina and approx a cup of water and make a medium thick batter ,slightly thinner then the normal idlis

• step 4

  Whisk well and add salt,corn kernels and a pinch of turmeric.

• step 5

  Cover and rest for 15 minutes .

• step 6

  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.

• step 7

  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.

• step 8

  Add dried fenugreek leaves (kasoori methi), saute for few seconds and mix in the semolina batter.

• step 9

  You can add some more water in it ,if it thicken a bit now.

• step 10

  Heat water in a steamer and grease the idli plates with oil.

• step 11

  When water start boiling add fruit salt in the mixture ,mix well and pour approx 1 tbsp of mixture in every idli mould.

• step 12

  Place the idli stand in the steamer ,cover and cook for approx.10 minutes ,first on high heat and then on medium flame .

• step 13

  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 .

• step 14

  Serve hot with sambhar and coconut chutney

• step 15

  Variation-

• step 16

  1-You can also add grated carrots,spinach and cabbage in the batter to make it more heathy for the kids .

• step 17

  2-You can substitute kasoori methi(dried fenugreek leaves) with fresh fenugreek leaves or green coriander.

• step 18

  3-Add fruit salt only in the batter required to steam,don't add in the whole batter.

• step 19

  PROCEDURE-

• step 20

  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.

• step 21

  Take out this mixture in a bowl and add salt and beaten yoghurt.

• step 22

  Heat oil in a small pan and add mustard seeds and white lentils.

• step 23

  When seeds start crackling, add asafoetida,curry leaves and whole red chilies.

• step 24

  Pour this over the chutney mixture and mix well.

• step 25

  keep refrigerated ,easily stays fresh for 2-3 weeks.

• step 26

  Serving suggestions-serve with idli,dosa,fritters,vada ,rice or use as a spread for sandwich and wraps.

• step 27

  Variation-

• step 28

  1-Add 3 whole red chilies and lemon size tamarind instead of green chilies and yoghurt.

• step 29

  2-Add 1 slightly sauted tomato while grinding and use tamarind instead of yoghurt.

• step 30

  3-Use mint leaves instead of coriander leaves .

• step 31

  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.