Step 1
Mix the Corn & Gram Flour Batter
Step 2
In a large mixing bowl, combine the thick sweet corn paste and gram flour.
Step 3
Add the curd, green chilli paste, and salt to taste. Mix thoroughly to form a thick, smooth batter. (If the mixture feels a bit too dry or stiff, splash in a little water to reach a drop-thick idli consistency).
Step 4
Fill your steamer or idli cooker with sufficient water and bring it to a boil over medium-high heat.
Step 5
Lightly grease the idli moulds with a drop of oil.
Step 6
Just before steaming, add 1 tablespoon of fruit salt to the batter and stir gently but quickly until the mixture becomes light and frothy.
Step 7
Pour the batter immediately into the greased moulds. Place the stand into the steamer, cover, and steam-cook for 6 to 8 minutes until a toothpick inserted comes out clean.
Step 8
Let them cool slightly, then carefully demould the soft corn idlies.
Step 9
Heat 1 teaspoon of oil in a small pan.
Step 10
Add the mustard seeds and let them crackle. Toss in the curry leaves for a few seconds until fragrant, then turn off the heat.
Step 11
Spoon this fresh tadka evenly over the top of the de moulded idlies.
Step 12
Press a scattering of boiled corn kernels and shredded red cabbage directly onto the tempered surface of each idli for that signature texture and pop of color.
