Makai corn idli Recipe

Cooking Directions

• STEP 1.Soak rice and urad dal separately for 4-5 hours.
• STEP 2.Grind the soaked rice and urad dal together to make a smooth batter.
• STEP 3.Add corn kernels to the batter and mix well.
• STEP 4.Cover the batter and let it ferment overnight.
• STEP 5.Grease the idli plates with oil and pour the batter into each cavity.
• STEP 6.Steam the idlis for 10-12 minutes or until cooked through.
• STEP 7.Remove the idlis from the plates and serve hot with chutney or sambar.

Cooking Tips

• You can add grated carrots or chopped vegetables to the batter for added nutrition.
• Make sure the batter is not too thick or too thin. It should have a pouring consistency.
• If you don't have an idli steamer, you can use a regular steamer or a pressure cooker without the whistle.

Storage and Serving

• Leftover idlis can be stored in an airtight container in the refrigerator for 2-3 days.
• To reheat, steam the idlis for a few minutes or microwave them for 30 seconds.
• Serve the idlis hot with coconut chutney, tomato chutney, or sambar.