Sweet Corn & Bulgur Wheat Mini Steamed Cakes| Idli
Sweet Corn & Bulgur Wheat Mini Steamed Cakes or idli is one nutritious breakfast recipe. It's a healthier fusion of Gujarati & South Indian cuisine. Dhokla batter made with daliya, sweet corn & semolina is used to make these delicious steamed idlis that can be served for breakfast or as a light snack.
Roast bulgur wheat in a pan for 2 minutes. Take it off in a bowl. Add whisked yogurt, semolina and chickpea flour to it. Make a smooth paste of sweet corn, yogurt, green chillies and ginger. Add this to the batter. Mix them all together, cover with a lid and let it rest for 30 minutes. Heat oil in a pan and fry turmeric powder and asafoetida. Add this to the batter and mix. Then add chopped cilantro and mint, baking soda, lime juice and salt. Stir it and add water if required to achieve a thick batter consistency. Grease mini idli mold using an oil spray. Using a small spoon, fill the molds with batter. Steam them for 12-15 minutes in an Idli cooker. Allow it to cool down completely and then open the lid. This could take another 15 minutes. De-mold them. Heat oil in the same pan that you used before. Temper mustard seeds and sesame seeds. Once they crackle, add and fry curry leaves. Pour this tempering onto the mini idli before serving. Serve them warm.
While preparing the batter, feel free to add more yogurt/water at any stage to get the desired consistency.