Cornmeal Idli

Cornmeal is coarsely ground dried corn.This is also very good for health like wheat,good source of proteins and vitamins.I have used yellow cornmeal to make idlis.
Cornmeal idlis are gluten free.These good for people with diabetes too.

Ingredients,
Cornmeal - 1 cup (I used yellow cornmeal )
Yogurt - 1/2 cup
Water-1 cup
Salt- 3/4 teaspoon
Eno/ Fruit salt - 1 teaspoon

For tempering,
Oil- 1 tablespoon
Mustard seeds- 1 teaspoon
Cumin - 1 teaspoon
Asafoetida- a pinch
Urad dal- 1 teaspoon
Chana dal- 1 teaspoon
Coriandder- 1/2 cup (chopped)
Curry leaves- 4 (chopped)
Green chillies- 1-2 (finely chopped)

1. In a pan roast cornmeal for 3-4 minutes.
2. Add yogurt,water and salt to this roasted cornmeal.Mix well
3. Take 1 tablespoon of oil in a pan and add mustard seeds,as they splutter add cumin,asafoetida.urad dal and chana dal.Take the pan out of the hot stove.
4. Add finely chopped green chili ,curry leaves and coriander leaves.
5. Add this tempering to the cornmeal mix and soak for 1/2 an hour.
6. Add eno fruit salt after soaking for half an hour.
7. Grease the idli plates with oil and place broken roasted cashewnuts.
8. Pour in the prepared batter .
9. Put the idli stand in the cooker and steam for 15 minutes.
10. Do not remove the lid and let it settle for 5 minutes.
11. Remove the lid and let the idlis cool down completely.
12. Scoop out idlis with a spoon .

Roast the cornmeal for 3-4 minutes.

Take 1 tablespoon of oil in a pan

Add mustard seeds,as they splutter add cumin,urad dal

Chana dal and asafoetida.

Add chopped  green chilli,curry leaves and coriander 

leaves .

Add yogurt , water and salt to roasted cornmeal

and mix well.Add tempering.Soak for 1/2 an hour.

Add eno after saoking for 1/2 a hour.

Grease idli pans with oil and place broken roasted

 cashew nuts.

Pour in the prepared batter.Steam in a cooker with a

large plate covered for 15 minutes.Swtich off the stove.Do not 

remove the lid(large plate) for 5 minutes.Remove

 the lid and let the idlis cool down completely.Scoop out

the idlis with a a spoon and serve with chutney.