Corn dalia idli

Preparation time : 15 minutes

Cooking time : 30 minutes

Number of servings : 6

Ingredients :

1. Corn dalia - 1 1/2 cups

2. Thick curd - 2 cups

3. Coriander leaves - 1/4 cup (chopped)

4. Curry leaves - 2 sprigs (chopped)

5. Mustard seeds - 1/4 teaspoon

6. Split Urad dal - 1 teaspoons

7. Cumin seeds - 1 teaspoons

8. Pepper corns - 1/2 teaspoon (broken)

9. Asafodita powder 1/4 teaspoon

10. Soda bicarbonate - 1/2 teaspoon

11. Oil - 1 tablespoon

12. Salt - to taste

Method :

1. Place a shallow pan on medium flame and add a teaspoon of oil. Add dalia and saute till it starts releasing its aroma. remove pan from the stove and transfer the contents into a bowl and cool. 

2. Add about 2 cups of water and soak dalia for about an hour or so. Then drain excess water and keep aside.

3. Heat a seasoning pan and add a tablespoon of oil. When oil becomes hot, add mustard, cumin,urad dal, pepper corns and curry leaves. Stir till mustard and cumin crackle.

2.  Transfer into a vessel and cool. To this add soaked dalia and mix well.

3. Add chopped coriander, soda bicarbonate, asafodita and salt. 

4. To this add 2 cups of curd and mix thoroughly. If the batter is too thick, add about 1/2 a cup of water.

5. Smear oil on the idli mould and pour the batter into it.

6. Place the idli mould filled with batter in a steamer and steam for about 15 minutes till the batter is fully cooked.

7. Remove idli mould from the steamer and cool for about 2 to 3 minutes. 

                              

8.  Remove the steamed idlies with the help of an idly scraper and transfer into a container.

9. Serve the idlies hot with coconut chutney and potato masala.