Hominy Grits Instant Idli
Inspired by Priya’s Rava Idli and Cham’s Cracked Wheat Idli, I came up with this idea of using grits to make instant idlis. Yet another time grits has proved to be versatile. The idlis came out very well and especially it tasted so good with sambar for side dish.
For tempering:
Yield: 16 Idlis
2. Combine together all the ingredients listed for the batter. Add water if necessary to get the consistency of idli batter.
3. Heat oil in a frying pan and add the items to be tempered one by one and pour this in the batter and mix it well.
4. Grease the idli moulds (on both sides) using a non stick oil spray and fill with batter. I also grease the back because the batter from the lower plate does not stick to the top plate and you will be able to get full idlis.
5. Steam the idlis for 15-20 minutes or until a toothpick inserted comes out clean.
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Tags: baking soda, black pepper, carrot, cashews, channa daal, frozen peas, ginger, hing, hominy grits, oil, pepper powder, salt, urad daal, yogurt
July 31st, 2008 at 6:49 am
you know i love the way you can indianize non-indian ingrediets..i have to bookmark ur blog for checkin in often!
July 31st, 2008 at 9:57 am
Wow..You have so many varieties of idlies in ur blog..A way to start liking idly even y one who doesnt..
July 31st, 2008 at 11:52 am
July 31st, 2008 at 12:05 pm
wow… fusion version of Idli… nice recipe
July 31st, 2008 at 12:15 pm
wow!looks so colorful and such an innovative idea..
July 31st, 2008 at 12:32 pm
Yesterday only I made this Madhu.It came out well..Its only after seeing ur posts abt grits I started using ..Thanks for the wonderful idea.
July 31st, 2008 at 4:35 pm
Looks so colourful. I love fusion cooking. I am definitely going to try this.
July 31st, 2008 at 6:03 pm
girl-u r not gng to slow down are u? i need so much effort to just keep with u:) Eggless cooking is becoming Idly cooking..the varities are mindblowing….:) great gng
loving it
July 31st, 2008 at 10:40 pm
Hey even I was thinking of trying idli’s with corn. Now that I see yours, I can go ahead. Your idly looks very soft.
July 31st, 2008 at 11:05 pm
The idli looks very spongy and delicious
Didn’t cook many items with grits, but again this idlis re tempting Madhu 
August 1st, 2008 at 2:41 pm
I tried the cracked wheat idli recipe you posted earlier. It was so delicious. I guess this one will be next:). The idli looks colorful and tempting. I have never used grits before though. But for this recipe will defenitely try grits.
August 2nd, 2008 at 11:53 am
Madhuram.. I have an award waiting for you on my blog.. check it out
August 2nd, 2008 at 9:22 pm
Rajitha, thank you very much. I have got couple more ideas also using grits. Hope the visitors don’t get bored with it.
Kamala, I’m so happy that you have also started using grits.
Dk, I guess it’s going to become gritscooking.com too, because I have a lot of ideas.
Jayasree, good idea using corn. But I’m not sure how that texture will be. Are you thinking of fresh corn?
Smitha, did you check my other grits recipes, pongal and adai? You should try that also. You will gind grits in the breakfast section next to the instant oatmeal, quick cooking oats and stuff. I got the Quaker brand, quick cooking grits.
Divya, Sangeeth, Dhivya, Chakali, Vidya, Cham thank you very much.
August 6th, 2008 at 12:29 pm
What a great way to use grits. It looks quite delicious, Madhuram.