Go Back

Corn and wheat grits - idli

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. 
Prep Time15 mins
Cook Time30 mins
Course: Breakfast, Main Course
Cuisine: Indian
Servings: 30 idlis


  • Idli plates


  • 2 cups Corn grits coarse texture
  • 2 cups Wheat grits coarse texture
  • 2 cups Yogurt sour
  • 1 tsp baking soda
  • Salt

Aromatics -

  • 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