For this month’s Blog Hop Wednesday’s started by Radhika of Tickling Palates, I was paired with Priya of Now Serving. I had an opportunity of meeting this multi talented lady recently. She is not only a great cook but a Bharatnatyam dancer too. She teaches Bharatnatyam in US. I was definitely in a fix on what to attempt from her space. I was bowled over by her post on the different versions of Hummus recently and I wanted to try that but since the theme of this month’s event is ‘Only’ South Indian, I decided to make an instant version of Idli.
I’m in love with the instant versions, whether it’s instant dosa, dhokla or Idli, I’m on for it. In the last few days this is the second instant Idli that I’m posting using wheat, the previous one was using Oats and Broken Wheat and my family loved it and this time, I picked an Instant Couscous and Corn Idli from Priya’s, Now Serving. Couscous is a durum wheat product. Couscous, as we all know is very light to eat and cooks fast. It has the same texture as our Indian Daliya/ broken wheat, but it’s easy to digest as compared to the Daliya. Keeping the lightness and the coarseness of the product in mind, it’s an apt choice for making Idli which is a breakfast item.
I made it for our breakfast along with an unusual Sāmbhar(which I’ll post soon) and the chutney. I tweaked the recipe slightly to suit our palate. The idli turned out light and spongy, the kid loved it and ate heartily.Couscous and Corn Idli
3/4-1tsp fruit salt/ baking soda
half carrot finely chopped
3-4 French beans finely chopped
1/2cup fresh corn
2tbsp coriander finely chopped
salt to taste
1tsp mustard seeds
2tbsp urad-chana dal mix
1” grated ginger piece
3-4 green chillies finely chopped
10-15 curry leaves finely chopped
Mix Couscous and Semolina. Prepare the tempering and add all the chopped veggies, corn and sauté lightly.Mix it in the Couscous, add the chopped coriander.
Mix the curds and let the idli mix stand for 10mins. After 10mins check the consistency of batter, if it’s too thick add some water.
Grease the idli mould.
In the idli mix, add the salt and eno fruit salt, mix quickly and put a ladle full in each dimple of the idli plate.
Keep the steamer ready and steam the idli for 12-15mins, till done.
Cool and unmould.
Serve hot with chutney and Sāmbhar.
Also sending the idli to my event ‘Only’ South Indian and Monthly Mingle#3.
Sending it to Julie's EP Series- Herbs and Spices, Cilantro and Cumin , Rasi's I'm Star Event
and Cooking For Myself at Vegetarian Surprises.