Quick Cornmeal Idli Recipe – South Indian Steamed Cakes

Last Updated on 2 months by Neha Deshmukh

Quick Cornmeal Idli Recipe – South Indian Steamed Cakes

Hey everyone! If you’re craving soft, fluffy idlis but don’t have hours to soak and grind rice and lentils, you’re in the right place. I stumbled upon this cornmeal idli recipe a few years ago when I was short on time but really needed a South Indian breakfast fix. It’s become a lifesaver ever since! It delivers all the comfort of traditional idlis, but in a fraction of the time. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is a game-changer for busy mornings. It skips the lengthy soaking and grinding process of traditional idlis, using cornmeal as a fantastic shortcut. It’s incredibly easy, requires minimal ingredients, and cooks up beautifully in the microwave. Plus, it’s a great way to introduce a slightly different texture and flavour to your idli routine. Seriously, who doesn’t love a quick and delicious breakfast?

Ingredients

Here’s what you’ll need to make these delightful cornmeal idlis:

• 2 cups cornmeal (about 200g)
• 2 cups yogurt (about 480ml – I prefer whisked yogurt, but Greek yogurt works too, you might need a splash of water)
• 2 tbsp oil (about 30ml)
• 1 tbsp mustard seeds
• 1 tsp split bengal gram (chana dal)
• 1 tsp white lentils (urad dal)
• ¼ cup peanuts (about 30g)
• 2 tsp chopped ginger
• 2 green chilies, chopped
• Salt to taste
• 1 tsp baking soda
• Oil for greasing

Ingredient Notes

Let’s talk ingredients! Cornmeal is the star here – it gives these idlis a lovely, slightly grainy texture and cooks much faster than rice. You can find it easily in most supermarkets.

The tempering (that’s the mustard seeds, chana dal, and urad dal) is where a lot of the flavour comes from. Feel free to adjust the amounts to your liking! In some South Indian households, a pinch of asafoetida (hing) is also added to the tempering for extra flavour.

I usually use plain, unsweetened yogurt. Greek yogurt will give a tangier flavour and a thicker batter, so you might need to add a tablespoon or two of water to get the right consistency. And don’t skimp on the salt – it really brings everything together!

Step-By-Step Instructions

Alright, let’s make some idlis!

1. Heat the oil in a pan over medium heat. Add the mustard seeds, chana dal, and urad dal. Fry for about 2 minutes, until the mustard seeds start to splutter and the dals turn golden brown.
2. Add the peanuts and sauté for another 3 minutes, until they’re lightly browned and fragrant. Now, toss in the chopped ginger and green chilies and cook for just a minute, until they release their aroma.
3. Stir in the cornmeal and salt. Roast the mixture for about 3 minutes, stirring constantly, until the cornmeal is lightly toasted. Transfer this lovely roasted mixture to a large bowl.
4. Add the yogurt to the bowl and mix well. If the batter seems too thick, add a little water, a tablespoon at a time, until you achieve a smooth, flowing consistency – similar to pancake batter. Let this batter rest for at least 30 minutes. This allows the cornmeal to absorb the yogurt and creates a softer idli.
5. Just before you’re ready to steam, mix in the baking soda. This is what gives the idlis their fluffiness! Gently fold it in until the batter is light and airy.
6. Grease your microwave-safe idli moulds generously with oil. This is crucial to prevent sticking.
7. Fill a microwave-safe container with about 1 cup of water and microwave for 30 seconds to create steam. Pour the batter into the greased idli moulds, filling each cavity about ¾ full.
8. Place the idli moulds inside the microwave, alongside the container of hot water. Microwave on high for 4 minutes.
9. Repeat with the remaining batter. Serve immediately while hot!

Expert Tips

Want perfect idlis every time? Here are a few things I’ve learned:

• Fluffiness is key: Don’t skip the baking soda! It’s what makes these idlis light and airy.
• Grease, grease, grease: Seriously, don’t be shy with the oil when greasing the moulds. It’s the best way to prevent sticking.
• Microwave timings: Microwave power varies, so you might need to adjust the cooking time slightly. If the idlis are still a little wet after 4 minutes, microwave for another minute or two.
• Resting time: Letting the batter rest is important. It allows the cornmeal to hydrate and results in softer idlis.

Variations

• Vegan Adaptation: Substitute the yogurt with plant-based yogurt (soy or coconut yogurt work well).
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as cornmeal is a gluten-free grain.
• Spice Level Adjustment: If you like things spicy, add more green chilies! Or, for a milder flavour, remove the seeds from the chilies before chopping.
• Festival Adaptations: These idlis are perfect for a quick breakfast during festivals like Pongal or Onam. They also fit beautifully into a South Indian brunch spread.

Serving Suggestions

Traditionally, idlis are served with:

• Coconut Chutney: A classic pairing!
• Sambar: A lentil-based vegetable stew.
• Podi: A dry spice powder that adds a lovely flavour and texture.

I also love serving them with a dollop of ghee (clarified butter) for extra richness.

Storage Instructions

Leftover idlis can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the microwave or steamer before serving. You can also freeze them for longer storage – just wrap them individually in plastic wrap before freezing.

FAQs

1. Can I make this idli batter in advance? How long will it keep?

You can make the batter up to a day in advance. Store it in an airtight container in the refrigerator. Just remember to add the baking soda right before steaming.

2. What if I don’t have a microwave steamer? Can I use a regular steamer?

Absolutely! You can definitely use a regular steamer. Just grease the idli moulds, place them in the steamer, and steam for about 10-12 minutes, or until a toothpick inserted into the centre comes out clean.

3. Can I use a different type of flour instead of cornmeal?

While cornmeal gives these idlis a unique texture, you could experiment with other flours like semolina (rava) or rice flour. The results will be slightly different, but still delicious!

4. My idlis are too hard. What could have gone wrong?

Hard idlis usually mean the batter was too thick, or they were overcooked. Make sure the batter is a smooth, flowing consistency and adjust the microwave timing accordingly.

5. What is the best way to grease the idli moulds to prevent sticking?

Use a brush to apply a generous layer of oil to each cavity of the moulds. Make sure to get into all the nooks and crannies!

6. Can I add vegetables to this idli batter?

Yes, absolutely! Feel free to add grated carrots, chopped onions, or finely chopped spinach to the batter for extra flavour and nutrition.

Enjoy your quick and easy cornmeal idlis! Let me know how they turn out in the comments below. Happy cooking!