Spicy Cornmeal Idlis

Usually idlis are made from black gram dhal (urad dhal) and rice, or only semolina (suji). Here, I tried with cornmeal (corn rava) which is easily available in the market. Corn, as you all know is low in calories and has other nutrients. In this recipe very little oil is used and it is steamed. The steaming process is a little longer than other idlis because corn takes a longer time to cook. Here, normal size idlis and cocktail idlis have been made. These cocktail idlis or button idlis can be used as appetizers or given to kids who will enjoy them a lot.

This recipe serves eight normal size idlis or thirty six or more cocktail idlis. Enjoy it!

Ingredients	Quantity
Corn Meal or Corn Rava	1 cup
Sweet Corn	1 ½ cups
Curd	½ cup
Chopped Green Chillies	1 tsp or more
Curry Leaves	a few
Chopped Ginger	1 tsp
Chopped Cashenuts (Optional)	1 tbsp
Gram Dhal (Channa Dhal)	½ tbsp
Black Gram Dhal	½ tbsp
Mustard Seeds	1 tsp
Cumin Seeds (Jeera)	1 tsp
Salt	to taste
Oil	1 ½ tbsp
Water	to mix the batter

Method

1. Take a pan and add oil.When the oil is heated add to it channa dhal,urad dhal,mustard seeds,cumin seeds and fry.When the mustard seeds splutter,add cashew nuts,curry leaves,green chillies,ginger and corn meal and fry lightly for a minute.


2. Remove from the heat and transfer it to a bowl and add curds,sweet corn,salt and enough water to make a not very thick batter and mix it well.Keep it covered for about ten minutes.Unlike semolina, this mix will not become more in quantity after soaking.


3. Take an idly steamer and grease the moulds with a little oil and place a little more than a table spoon of the batter into these moulds and steam it on heat for about ten minutes or more.


4. After steaming, serve hot with coconut chutney.


5. Chopped vegetables can also be added to increase the nutritive value further.

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Spicy Kanjivaram Idlis

This special variety of idli is from Kanchipuram,South India.I remember when we were young,we often used to visit the Sri Parthsarathy Temple,in Chennai.We,as kids,longed to buy and eat from the prasadam counter their famous "pulihodari" and " kanchipuram idli" after finishing our prayers.I therefore thought of sharing this recipe which I came across in one of my old recipe books.I made this for my family a number of times and they enjoyed it too! If you like the flavour of the spices like pepper,cumin seeds or ginger powder then you must try it.This recipe is nearly authentic but there may be some variation also.This idli was steamed as one big portion in a large plate for two hours and then cut into required shapes before serving or but we can use the idly steamer and make small idlis. This serves eight to ten piecesor more. Its gluten free too.

Ingredients	Quantity
Black Gram Dhal (Urad Dhal)	½ cup
Raw Rice	½ cup
Parboiled Rice	½ cup
Dry Ginger Powder	2 tsps
Pepper Corns	2 tsps
Cumin Seeds (Jeera)	1 tsp
Asafoetida (Hing)	¼ tsp
Curry Leaves	a few
Salt	to taste
Sesame Oil (Gingelly Oil)	5 tbsps

Method

1. Soak the dhal and rice seperately in water for two to three hours.


2. Wash them and grind the dhal to a fine paste and grind the rice coarsely and mix all of them in a container with salt. Add water if necessary for the right consistency.Keep this idli batter overnight to ferment.


3. Whenever you want to prepare idlis ,first powder coarsely the ginger powder,cumin seeds,pepper corns,asafoetida and curry leaves in a grinder and keep it aside.


4. Heat two tablespoons of oil in a pan and add it to the batter.Then add the powder of spices and the remaining three tablespoons of oil without heating and mix into the batter well.


5. Take an idli steamer and grease the moulds with gingelly oil and drop a spoonful of the mixed batter into the moulds and steam them in the pressure cooker for ten to twelve minutes.


6. Serve hot with coconut chutney.

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