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Chawli Corn idly

Written By Sandhya Sharma on Friday, January 03, 2020 | Friday, January 03, 2020

                                      Chawli Corn idly

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Chawli Corn idly is an innovative idea for idly. There are so many recipes of Corn idly. I was thinking of giving it a healthy twist. So, tried this recipe with red Chawli and it came out very good.
I have used Maize flour along with Red Chawli, you can also use broken corn if you can get it easily.
As I was trying for the first time and was uncertain about the result, I have made it plain without tempering.
But you can use tempering to make it more yummy.
We all know maize reduces the risk of Anemia  and it is rich in vitamin B12, folic acid and iron. It also preserves healthy skin.
Red chawli is loaded with fiber, so very good for digestion.
You can also add some vegetables like carrot, green peas etc. to make it healthier.
You can serve this idly with chutney of your choice or tomato ketchup.
Try this healthy breakfast recipe this Sunday.
Let us start the recipe.

Recipe cuisine – Indian 

 

Recipe course – Breakfast

 

Preparation & cooking  time – 20 minutes

 

Servings - 11 to 12 idly

 

Recipe Ingredients:

1 cup Red chawli
2 tbsp Maize flour/broken corn
salt to taste
1 tbsp refined oil
1/2 teaspoon mustard seeds
1 teaspoon white split lentil
pinch of Asafoetida
1 green chili chopped ( optional )
1 sachet Eno

Recipe instructions:

Wash and soak 1 cup Red chawli in a glass of water overnight.
It is winter right now, so use warm water to soak the chawli.
In the morning, grind the chawli to a paste in a grinder using little water.
Transfer it to a mixing bowl.
Add 2 tbsp maize flour and salt to taste, some water and mix well.
Rest for 15 minutes. Add water according to required consistency.
Meanwhile you can chop some vegetable, if you wish to add them.
Heat 1 tbsp refined oil in a tadka pan.
Add mustard seeds and while split lentils, when mustard seeds splutter, add pinch of Asafoetida and chopped green chili and turn off the gas. 

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Pour the tempering over the batter and mix well.
Grease the idly plates and heat 2 glass water in a idly steamer.
Keep the flame high. Add 1 sachet Eno to the batter, sprinkle some water over the Eno and mix in one direction gently.
Pour the batter immediately to the idly plates and place it in the steamer.
Cover the lid and steam the idly for 12 to 15 minutes on high flame.
Turn off the gas. Remove the lid and take out the idly stand.
Let it cool. Remove the idly from the idly plate.
Yummy, healthy, soft and fluffy idly are ready to serve.
Serve with chutney of your choice.

 




 
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