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Couscous and Corn Idli

Idlis are a staple in South India. Here is a recipe for an idli with difference.
Couscous Corn Idli Recipe by Chef Gautam Mehrishi
Cuisine

- Indian

Serves

- 4

Cooking Time

-10-15 Min

Difficulty

- Medium

Preparation Time

- 10 Min

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INGREDIENTS

  • 1/2 cup boiled corn
  • salt
  • 1/2 tbsp clove powder
  • 1/2 tbsp black pepper powder
  • 1/2 baking powder
  • 2 tbsp yogurt
  • For Couscous:3 tbsp couscous
  • 5 tbsp semolina
  • water
  • salt
  • 1/2 tbsp baking powder
  • 4-5 tbsp coconut oil
  • 3 tbsp split bengal gram
  • 2 tbsp black gram
  • 1 tsp mustard seeds
  • 3-4 nos slit green chillies
  • 10-12 no cuury leaves
  • 2 tbsp semolina
  • 5-6 no french beans
  • For Chutney:1/2 cup grated coconut
  • 1/2 tsp clove powder
  • 1/2 black pepper powder
  • 1 tbsp coconut oil
  • 1 tbsp coriander leaves
  • 1 tbsp mint leaves

HOW TO PREPARE COUSCOUS AND CORN IDLI

  1. 1

    ground corn mixture. Add a little more semolina to this and mix again. Heat coconut oil in a pan. Add split Bengal gram and black gram to the hot oil. Into this add a few mustard seeds. Add slit green chillies, a few curry leaves. Use the oil in the pan for mixing with corn couscous mixture. Chop French beans into small pieces. Mix this with the corn mixture. Brush oil in the idli maker and fill it with the idli mix. Top it with the remaining French beans and gram mix. Steam this for seven to eight minutes. Your corn couscous idli is ready. In a separate bowl, take some grated coconut, clove powder, black pepper powder, coconut oil, coriander leaves and mint leaves and mix them. Serve the idli with this coconut chutney.
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