Step 1
In a blender, add 1 cup of boiled corn kernels, 4 teaspoons of curd, and a pinch of salt. Grind into a smooth, thick purée.
Step 2
Transfer the ground corn mixture into a large mixing bowl.
Step 3
Whisk in the semolina (suji), gram flour (besan), and salt to taste until evenly combined.
Step 4
Heat 2 teaspoons of oil in a small pan.
Step 5
Add 1/4 teaspoon of asafoetida, 1/2 teaspoon of black mustard seeds, and a few curry leaves. Let them crackle instantly.
Step 6
Pour this aromatic tempering directly into the prepared corn-semolina batter.
Step 7
Add the turmeric powder and ginger powder to the batter, mixing thoroughly to lock in the flavors.
Step 8
Ready your pressure cooker or idli steamer by adding sufficient water and bringing it to a simmer. Grease your idli moulds lightly with oil.
Step 9
Just before pouring into the moulds, add 1 teaspoon of Eno fruit salt to the batter, splash 2 teaspoons of water directly over the Eno to activate it, and give it a quick, gentle stir.
Step 10
Immediately fill the greased idli moulds with the frothy mixture.
Step 11
Place the idli stand into the pressure cooker (without the whistle/weight) and steam-cook on medium-high heat for 8 to 10 minutes.
Step 12
Check for doneness with a toothpick. Let the idlis cool down slightly before smoothly demoulding them.
Step 13
Heat 2 teaspoons of oil in a wide kadhai or wok.
Step 14
Add 1/4 teaspoon of asafoetida, 1/2 teaspoon of black mustard seeds, chopped red chillies, and curry leaves. Sauté for a few seconds.
Step 15
Toss in your 1.5 cups of mixed grated/julienned vegetables (carrots, capsicum, cabbage) and whole corn kernels. Season with salt and red chilli powder to taste. Sauté on medium-high heat for 2 to 3 minutes so they stay vibrant and crunchy.
Step 16
Gently add your steamed corn idlis into the kadhai. Toss carefully for another 2 to 3 minutes until the idlis absorb the spiced oil and mingle with the vegetables.
Step 17
Sprinkle a touch of garam masala powder over the top, check the seasoning adjustment, and turn off the heat.
Step 18
Take your three contrasting colored sauces. Create a bold, smooth arc on the top half of a clean white plate using the red sauce, then dot or swirl the white and yellow sauces directly over it for a beautiful abstract look.
Step 19
Arrange a generous layer of the vibrant, sautéed julienned vegetables across the bottom center of the plate.
Step 20
Overlap the seasoned golden corn idlis elegantly on top of the veggie bed in a neat row.
Step 21
Scatter a few extra whole sweet corn kernels over the idlis and tuck in fresh sprigs of mint and coriander leaves to bring the entire plate to life. Serve hot immediately!
