About:

A healthy nutritious breakfast that can be made instant. This is great for breakfast.

Yields-20-25 Idlis
Preparation time-20 minutes
Cooking time-15 minutes (per batch)

Ingredients:

• Coarse Cornmeal – 2cups
• Yogurt-1cup
• Baking soda-1tsp
• Celery chopped – 3 to 4 stalks
• Salt-to taste
• Olive oil-2tsp +for brushing
• Chopped green chillies-2
• Dry coconut flakes-2tbsp
• Grated Ginger-1/2 Inch
• Chopped coriander- a handful
• Grated carrot – 2 medium
• Chopped Spinach – ½ cup
• Mustard seeds – 1 tsp
• Cashew – for garnishing (optional)

Procedure:

• Heat oil in a pan add mustard seeds; as it splutters add Ginger and Coconut flakes.
• Saute for a minute and add Cornmeal; Roast on a medium low flame for 3 – 5 minutes
• Take off from the flame and set aside
• Combine Celery and Green chillies in a blender or a food processor and blend until smooth
• In a mixing bowl whisk Yogurt, Salt and the blended puree (Celery and Green chillies) until combined.
• Stir in roasted Cornmeal mixture to get Idli batter consistency (Thick dropping consistency); add in extra water/yogurt if required
• Set aside for 10 minutes
• After resting time add baking soda
• Grease the idli tray with oil, pre-heat the Idli cooker with 2 cups of water.
• Pour a ladle full of batter in the greased Idli moulds and steam for 13-15 minutes.

Serve hot with Peanut Chutney (Recipe link).

Note:

• Onions can be included for variation.
• Bottle gourd can be used in place of Celery