Name: Makai Corn Idli recipe by suman prakash at BetterButter
Prep time: 9 min
Cook time: 8 min
Total time: 17 min
Yield: 4
Ingredients: 2 cups fresh corn; 1/2 cup gram flour, or as required to make a thick batter; 1 table spoon fruit salt; Salt to taste; 2 green chilies, finely chopped to taste; 1 and 1/2 table spoon oil; 1 tea spoon mustard seeds; 8 to 10 curry leaves, roughly chopped; 1 tablespoon curd; Oil to grease; For topping -corn kernels and sautéed red cabbage with curry leaves

Ingredients Serving: 4

2 cups fresh corn
1/2 cup gram flour, or as required to make a thick batter
1 table spoon fruit salt
Salt to taste
2 green chilies, finely chopped to taste
1 and 1/2 table spoon oil
1 tea spoon mustard seeds
8 to 10 curry leaves, roughly chopped
1 tablespoon curd
Oil to grease
For topping -corn kernels and sautéed red cabbage with curry leaves

Instructions

Grate the corns and crush them roughly. Mix the corn and gram flour together.
Add curd and salt, mix well and keep this aside for 3 to 4 hours. Add sufficient water into the steamer and grease the idli mould. Heat this water till it reaches a boiling temperature.
Heat oil in a pan and add mustard seeds into it, when they crackle add in the curry leaves and add this mixture into the corn idli batter.
Mix well and add fruit salt. Stir and pour this mixture into the idli mould. Steam and cook them.
When ready remove it from the mould and serve these hot corn idli topped with boiled corn kernels and sautéed red cabbage with curry leaves.

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