December 25, 2011
Day 3 of the blogging marathon with theme ‘Idlis”. When I decided on the theme “idli” I also decided that I was not going to be making 7 different batters because getting it to ferment is a big process in winter. The method which finally worked for me is to keep the batter in the oven overnight with the oven light on. So I tried to make maximum use of the regular idli batter
and this is one variation using the same.
This is another recipe from my mom. I am not a big fan of corn, but when added to the idlis I thought they looked very pretty and I did not mind having them. They tasted great too. A nice variation to the regular idli. My mom mentioned that the original recipe used corn and spinach and she asked me to use corn and coriander leaves with tadka. Off to the recipe.
Merry Christmas friends.
1/2 cup corn kernels
2 cups of idli batter
1 tsp oil
1/4 tsp mustard seeds
1 tsp urad dal
Boil or steam the corn kernels and keep aside.
Add the cooked corn kernels to the idli batter.
Heat oil and splutter mustard seeds. Add urad dal.
When the dal turns brown add the tadka to the batter.
Add coriander leaves and mix well.
Pour in idli plates and steam for say 10 minutes. I use a pressure cooker without the weight valve for steaming the idlis.
Tasty corn idlis ready. We had it with sambar and coconut chutney.