VEGAN, VEGETARIAN, NUT-FREE
Idli is the most common breakfast in the South Indian state of Tamil Nadu. It is a steamed ‘cake’ made with a fermented batter of rice and lentils.
Today’s recipe is a variation and it is made with something that is very commonly available locally in US – corn grits and wheat grits. It is also called corn dalia and wheat dalia in Indian stores. Use coarsely ground variety. Mix equal parts of corn grits, wheat grits and sour yogurt.
Note – use a mixture of non-dairy milk and lemon juice for a vegan version of buttermilk or yogurt
Add aromatics such as ginger, cilantro, curry leaves, and green chillies – any combination that is preferred. Let it sit for 10 minutes to absorb the flavors. Mix with water to a dropping consistency. Just before steaming, sprinkle baking soda on the batter and mix light to a bubbly consistency. Using idli pans, steam them for 25-30 minutes.
Serve it with a lentil and vegetable gravy for a complete meal!
Corn and wheat grits – idli
- Idli plates
- 2 cups Corn grits coarse texture
- 2 cups Wheat grits coarse texture
- 2 cups Yogurt sour
- 1 tsp baking soda
- Ginger shredded
- Curry leaves finely chopped
- Cilantro leaves finely chopped
- Green chillies finely chopped
- Soak the corn and wheat grits in sour yogurt for 10-15 minutes
- Add all the aromatics, mix enough water to make it to a dropping consistency
- Just before steaming, sprinkle baking soda on top and mix lightly to a bubbly top
- Using idli pans steam them for 25-30 minutes
- Serve with lentil and vegetable gravy