Instant (Quick) Cornmeal Idli

Quick Cornmeal Idli is very easy to prepare in a jiffy. It is faster than baking a corn bread. It has less calories, but it is softer and definitely more delicious.  It does not contain any eggs. It can be served with Sambar, Chutney, chutney powder and/or pickles. It is equally delicious to suji (rava) idli. If you are out of suji (rava), you can prepare this idlies easily.

Ingredients

1 1/2 C. Yellow cornmeal
1 t. citric acid
1/2 t. baking soda
1/2 t. cream of tartar
1/4 t. salt 
1 C. buttermilk
1 C. water (as needed)
Nonstick cooking spray to coat the idli pan

Optional masala:

1 t. oil

1 t. mustard seeds

1/8-1/4 t. asafoetida powder

1 green chili chopped (optional)

5-6 curry leaves chopped
Fry the mustard seeds and asafoetida powder in hot oil in a small sauce pan till the mustard seeds are crackle and give out nutty smell then add the curry leaves and green chili and fry for a second are so and pour this masala over the batter and mix.

Method:

1. Measure and combine all the dry ingredients in a quart size mixing bowl. In a two quart mixing bowl  combine the buttermilk and less than 1/3 C. of water. Beat in the dry ingredients to the liquids. (Only if needed add more water) The consistency of the idli batter should be like that of a pancake batter.  (No need to rest the batter, make the idlies right-away). Mix the fried masala with the batter if using optional ingredients.

2. Spray the idli steamer plates with cooking oil spray. Fill each (idli cup) plate about  2 T. of batter and steam cook inside a Dutch oven or pressure cooker (without pressure regulator) for 5-8 minutes . First cook on high for 2 minutes then reduce heat to medium. 

3. Open the steamer and take out the idli pans. Cool these for about 1-2 minutes. Using a rubber spatula remove each idlies and arrange them on a serving plate. This recipe will make about 16-20 idlies that can be served for 4 with sambar, chutney, or pickles.

Note: If  Idli pans are not available, you may use an egg-poaching  tray for the Idlies.  Elevating the tray from the bottom of the pan with a small metal bowl will allow the Idlies to cook more evenly.  Again there should be about 1 1/2 inches of water covering the bottom of the Dutch oven or pressure-cooker to make an effective steamer.  If an egg-poaching tray is used, you will need to make several runs of Idlies!

As mentioned on the video tip one can mix all the dry ingredients throughly in a bigger mixing bowl, then whisk in the buttermilk to the dry ingredients. Then add little water as needed to bring the consistency of the batter similar to pancake batter. By doing this way one can easily control the water.

If a robust cornmeal idli is preferred, don't forget to include the optional ingredients.