Corn Mini Idlies in Beetroot Kanji

Add beetroot sticks, mustard powder, red chilli powder, salt, and hing into a glass jar.

pour in the water and stir well.

Cover the jar with a muslin cloth or a loose lid. Keep it in the sun for 3–4 days for fermentation.

Stir once a day. When it tastes tangy and deep pink, it is ready.

In a bowl, mix roasted semolina, curd, beetroot puree, ground sweet corn, sweet corn ,ginger-green chilli paste, and salt. Add water to make a thick, lump-free batter.

Let the batter rest for 10-15 minutes.

Heat oil, add mustard seeds, urad dal, and curry leaves. Pour over the batter and mix.

Just before steaming, stir in 1 tsp Eno fruit salt. Pour into greased mini idli molds. Steam for 7-8 minutes.

Let the idlis cool slightly before demoulding.

Serve vibrant pink Mini Corn-Semolina Idlis directly into a bowl of chilled Beetroot Kanji. The earthy, sour, and spicy flavor of the kanji complements the subtle, sweet, and soft idlis perfectly.