CORN MEAL IDLI, MAKAI ATTE KI IDLI

Corn meal or makai ki atta is gluten free, good source of fiber, niacin, zind and iron.  We can make pancakes, makai adai  ( corn meal dosa recipe already posted) and idli, makkai ki roti with sarson ka saag is a famous North Indian Dish.

I started having this roti when I went to a Punjabi reception.  Though I was having it for the first time, I really enjoyed the roti and sarson ka saag.  Coming back to Corn meal idli, I adapted the recipe from Simpleindianrecipes.com with whom I had shared my recipes before starting my blog.

It is very tasty and loved it with coconut chutney and milagai podi, sambar

corn meal idli

Let us look at the recipe now:

Ingredients:

3 cups corn meal or makkai ki atta
3 cups curd
1 tsp black pepper powder
1/2 tsp green chilli paste
1/2 tsp ginger paste
a generous pinch of asafoetida
a pinch of soda or eno
salt
oil for greasing the idli mould

Seasoning:

1 tbsp oil
1 tbsp chana dal
1 tbsp mustard seeds
1 tbsp urid dal
few curry leaves

2 tbsp chopped coriander leaves
1 carrot grated


Method:

In a wide vessel, put the makai ki atta.
heat oil in kadai, add the mustard seeds, chanal dal, urid dal, when it is done
add this to the atta.
beat the curd and add to the atta.  mix it well. after mixing the curd, add the required amount of water to make the batter into idli batter consistency.  add the chopped coriander leaves, carrots.  add a pinch of  soda and rest for 15 minutes.

Grease the idli mould and pour one laddleful of batter into each mould and cook the same for 10-15 minutes. serve hot with chutney, sambar.

NOTE:  If you cannot get corn meal or makkai ki atta, do not worry, bring home the broken dried corn, keep it in the hot sun for 3-4 hours. cool it and grind them in dry mixer to make a coarse powder.  I did this today and found to be quite ok with it.  You get fresh one at home.

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