By Devi Poojari
Made with fresh corn and sooji, these rava idlis are soft and fluffy. Pack them in a lunchbox or eat them as a snack accompaniment to your evening chai, these idlis keep well even hours after they have been steamed.
½ cup semolina ½ cup fresh/frozen corn ½ cup yoghurt ½ tablespoon crushed ginger-chilli ½ teaspoon ENO salt 1 teaspoon turmeric powder Salt to taste 2 teaspoons oil 1 teaspoon mustard seeds 4-5 curry leaves
Blend the corn and dahi in a food processor to a fine paste.
Add it to a large mixing bowl and mix in the ginger-chilli paste and semolina.
Combine everything thoroughly and add the turmeric powder.
Season with salt and add the ENO powder.
Pour a ladleful into an idli steamer until all moulds are full.
Pour a ladleful into an idli steamer until all moulds are full.
Steam for 8-10 minutes and allow it to cool slightly before unmoulding.
Heat some oil in a pan and allow the mustard seeds and curry leaves to splutter.
Add the tempering over the idlis and serve warm with chutney of choice.