Meena's Taste Mantra

Makkai Ki Idli - Fluffy steamed breakfast option made with Maize flour

Amma had some Makkai Atta | Maize Flour | Corn Meal left from making Rajasthani Tikkar. She wanted to try something else with the same and deep fried items were a clear no keeping in mind the coming festive season!

Finally after much deliberation she settled to make Appa's fav Idlis from them. So it was a wonderful surprise when for breakfast Amma made these super delicious Makkai Ki Idlis. These are really fluffy but we must eat them steaming hot else they tend to dry up fast.

INGREDIENTS

1 cup Makkai Atta | Maize Flour

1 tblsp Rava | Semolina

1 cup Dahi | Curd, whipped

2 Green chilli, finely chopped

1"Adrak | Ginger, finely chopped

3 tbsp Fresh Dhania | Coriander Leaves, finely chopped

1 Tomato, deseeded and finely chopped

3/4 tsp Fruit Salt
1/2 tsp Olive Oil

1/2 tsp Olive oil, to grease Idli moulds

Salt to taste
2 tblsp Hot water
For tempering

1/2 tsp Rai | Mustard Seeds

1/2 tsp Urad Dal
1/2 tsp Channa Dal

A pinch Hing | Asafoetida Powder

1 sprig Kadhi Pata | Curry Leaves, finely chopped

1 tsp Olive oil (any cooking oil will do)

METHOD

In a pan, heat the oil for tempering. Add mustard seeds and when it splutters add urad dal, channa dal, hing powder and curry leaves. Once tempered, pour this into the mixing bowl.
In the same pan add oil and saute ginger and green chillies for about a minute on low flame.
Add makkai atta and saute it for 3 to 4 minutes. Take care it does not get burnt. Transfer this into the mixing bowl.
Add chopped dhania.
Grease Idli moulds with oil.
Once the mixture is about room temperature, add whipped curd, salt and mix well. The consistency of batter should be thick.
Add Fruit Salt and mix gently. This will loosen up batter due to the aeration process.
Pour spoonfuls of the batter into Idli mould as we normally prepare Idlis.
Keep the moulds in the steamer and steam for 15 minutes. In case using a pressure cooker, steam them for 15 minutes without the whistle.
After 15 minutes, remove the idlis from the steamer. Sprinkle very little hot water on each idli. Once idlis are a bit cool, de mould and place immediately in a hot pack.
Serve the healthy nutritious Makkai Ki Idli with any Podi | Chutney | Thogaiyal and Sambar | Rasam. These Idlis can be had just like that without any accompaniment too!!

For this quantity, we got 12 idlis. We relished this with Coriander Chutney and fruits. Hope you enjoy these idlis which are full of nutrition!

Note:
a. These idlis tend to dry out faster. Hence we must sprinkle a bit of hot water immediately as we remove from the steamer and then place these idlis in the hot pack

We have used:
1. Satyam Makkai Atta
2. Borges Oilve Oil - Light
3. LG Hing Powder
4. Tata Salt Lite

5. Eno Fruit Salt - Regular

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.