- Cornmeal – 2 cups
- Curd – 2 cups
- Salt – 1 teaspoon or as per taste
- Eno Fruit Salt (Regular) – 3/4 (three fourth) teaspoon
- For seasoning:
- Oil – 3 to 4 teaspoons
- Mustard – 1/2 teaspoon
- Urad dhal – 1 teaspoon
- Bengal gram dhal – 1 teaspoon
- Pepper and Jeera – Crushed coarsely 1 teaspoon
- Green chillies – 2 to 3
- Fresh ginger – a small piece chopped finely
- Cashewnuts – few (Optional)
- Carrot gratings – 1 or two tablespoons for garnishing
Coarsely ground corn is called “Corn Meal” and it is available plenty in all the shops.
Cornmeal contains a long list of nutrients and loaded with lots of health benefits. Corn is an excellent source of vitamin B1, vitamin B5, folate, dietary fiber, vitamin C, phosphorous, manganese and more. It is gluten-free and beneficial for managing diabetes. The fiber in cornmeal lowers cholesterol levels too.
- In a thick bottomed kadai, put the oil and when it is hot add mustard, urad dhal, bengal gram dhal, pepper and jeera, green chillies and chopped ginger and fry till the dhals become light brown. Then add corn meal to the seasoning and fry just for few seconds or till you get a nice smell (Need not fry for a long time).
- Cool it and add salt.
- Add beaten curd and soak for only 5 to ten minutes. Put the fruit salt on top of the idli batter and pour one tablespoon water on the fruit salt. Then mix well. If necessary add little water and make the batter like idli batter. If the curd is too sour, then add one cup curd and one cup water.
- Pour water in the idli cooker and bring to boil. Grease idli plate and put few carrot gratings. Then pour the idli batter over the carrot gratings and steam cook it for 12 to 15 minutes. Remove the plates from idli cooker and using a sharp knife or spoon, take out the idlies.
- Serve with any desired chutney.