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Hominy Grits Instant Idli

July 31st, 2008 Madhuram Posted in Breakfast, Idli/Dosa/Adai, Light Meals/Tiffin |  Print This Recipe | 14 Comments »

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.

• Ingredients
• Procedure
• My Notes

IngredientsFor the batter:

Grits – 1 and 1/2 cups

Yogurt – 1 and 1/2 cups

Baking soda – 1/2 teaspoon

Carrots, grated – 2 medium size

Frozen peas – handful

Ginger, grated – 1 teaspoon

salt – as per taste

For tempering:

Oil – 1 tablespoon

Urad Daal – 1 teaspoon

Channa Daal – 1 teaspoon

Cashews, broken into small pieces – 10

Black pepper powder – 1/2 teaspoon

Hing – a pinch

Yield: 16 Idlis

Procedure >>

Procedure1. Dry grind the grits in a blender to the consistency of regular rava/sooji.

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.

<< IngredientsMy Notes >>

My NotesI prepared the idlis 1 hour after preparing the batter. But I guess that it’s not necessary, because rava idlis can be prepared as soon as the batter is ready.

<< Procedure

• 

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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

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14 Responses to “Hominy Grits Instant Idli”

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1. 10
   Cham Says:
   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

2. 9
   jayasree Says:
   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.

3. 8
   DK Says:
   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

4. 7
   Vidya Says:
   July 31st, 2008 at 4:35 pm

   Looks so colourful. I love fusion cooking. I am definitely going to try this.

5. 6
   kamala Says:
   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.

6. 5
   dhivya Says:
   July 31st, 2008 at 12:15 pm

   wow!looks so colorful and such an innovative idea..

7. 4
   Chakali Says:
   July 31st, 2008 at 12:05 pm

   wow… fusion version of Idli… nice recipe

8. 3
   sangeeth Says:
   July 31st, 2008 at 11:52 am

   Your idlis rock…u have a lot of creativity girl! luved ur recipe…liked cham’s wheat idly too…

9. 2
   DivyA Vikram Says:
   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..

10. 1
    Rajitha Says:
    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!

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