Sunday, 22 February 2015

Sweet corn idly

Wanted to try something thing other than the normal tried this after watching a cookery show (Long back)I dint note down the exact measurement but remembered the ingredients.....first time it was a big flop since i added little leftover idly batter and dint add cooking soda.But when i made it for second time it came out just perrrfect.So everyone out there who is bored of eating regular idly try this very simple, easy and instant idly recipe and the icing on the cake is no grinding or no fermenting.

Sweetcorn(corn on the cob) 1+1/2
Semolina/Bombay rawa 1 Cup
Curd 1cup
Cooking soda 1Tsp
grated carrot 3-5 Tbsp(Optional)

To temper
Oil 2 Tbsp
Mustard 1Tsp
Cumin seeds 1Tsp
Black gram 2Tsp
Curry leaves few

*Remove the corn kernels from cob and grind  it coarsely in a mixer...
you should get approximately 1 cup of coarsely ground sweet corn pulp.

1.In a large mixing bowl add rawa, coarsely ground sweet corn and curd.
2.Mix everything nicely(don't add any water curd and moisture in sweet corn pulp is enough) 
to form a batter.
3.Prepare tempering with all the ingredients given in "to temper" and pour it over the prepared batter.
4.Add salt, grated carrot, cooking soda and keep it aside for 10-15 minutes so that semolina soaks in
curd and rise in its quantity.
5.Put this in a greased idly plate and keep it in idly steamer pot and steam for 10-15 minutes.
6.Transfer and serve with sambar/chutney.

*If you use standard measuring cup of 240ml to measure sweetcorn pulp, rawa and curd you Will get approximately 10-12 medium sized idly.
*You can add 1Tbsp of extra water to dilute the cooking soda not more than that.
*Carrot/green peas/spring onions are the extra optional ingredients you can add but not more than 3-5 tbsp.

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