Broken Corn Idli is an instant way to make your breakfast. As this instant corn idli needs no soaking and grinding it is very easy to make especially for breakfast and dinner when you are looking for quick fixes. It has mild flavour with a little grainy texture and it feels bit different from regular idli. The taste is simple and it goes very well with chutney or podi on side.
This is a good option when you do not have regular idli batter at home and need quick breakfast or dinner. It is quick to make and does not need fermentation time also. You can make this on busy days and gives a light and filling tiffin. It is easy to prepare with simple ingredients that are already available at home.
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About Broken Corn Idli
Broken Corn Idli is a soft and tasty breakfast dish made using broken corn, buttermilk and some basic spices. Broken Corn Idli is a variation of regular idli made using corn rava instead of rice batter. It is commonly prepared as an instant tiffin dish in many homes and it is very useful.
The batter is made by soaking corn rava in buttermilk, adding tempered spices and then steaming it in moulds. It is a simple recipe and it do not take much time to prepare at home. It is very handy and it gets ready in less time without planning.
The texture of this idli is soft but slightly crumbly because of the corn and it break easily. It is not very fluffy like regular idli but still comes soft when cooked perfectly. It has a mild taste and it absorbs flavour of chutney or podi very well. It feels light and not heavy on stomach.
There few variations you can try with this recipe and you can add vegetables like grated carrot, curry leaves or even green chilli for extra flavour. You can also use curd instead of buttermilk to make batter little thick and it works fine. Some people also like to add little ginger for taste and flavour.
I usually make this when I run out of regular batter at home and need quick option. It is also good for breakfast or even light dinner when you want something simple. I prefer to serve it hot always for best taste.
Broken Corn Idli Ingredients
- Broken corn - Used broken corn which gives grainy texture and forms base of the idli.
- Buttermilk - Buttermilk is used to soak the corn and give slight tangy flavour. It also helps soften the mixture.
- Soda - Added soda to make the idli soft and slightly fluffy. Add little only.
- Oil - Oil for tempering and greasing the mould. It prevents the idli from sticking.
- Mustard seeds - Mustard seeds is added for tempering and give mild flavour. It adds little crunch.
- Cumin seeds - Cumin seeds is added for aroma and flavour to the idli. It blends well with batter.
- Urad dal - Urad dal is added for tempering which gives light crunch. It also adds texture.
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How to make Broken Corn idli Step by Step
1.I got fine corn rava this is it. To a mixing bowl add corn rava.
2.It was so fine, just like our white rava. Add thick buttermilk to it.
3.Mix well, the consistency will be runny.
4.Keep covered for 5minutes. Then add salt and baking soda, Set aside.
5.Heat oil and add the items listed under to temper. Now the mixture is a bit thick.
6.Now add the tempering and mix well.
7.Grease your idli plates with oil, take a ladle full of the batter and pour into the mould.
8.Steam cook for 10 minutes or until a spoon or inserted inserted into the idlis comes out clean with sticking.Then its done. Switch off.Remove the idli plates, dip a spoon in water.
9.Using the spoon remove the idlis. Transfer to hot box.
Serve hot with your favorite chutney!
Expert Tips
- Soaking corn - I usually soak corn rava in buttermilk for few minutes and it helps it soften well and cook better.
- Batter - I keep batter slightly thick, not too runny and if needed I add little water to adjust.
- Adding soda - I add soda just before steaming and do not add too early as it may affect texture.
- Tempering mix - I mix tempering well into batter and it gives better flavour and taste.
- Steaming properly - I steam until cooked fully and insert spoon to check if done and it should come clean.
Serving and Storage
Serve Broken Corn Idli hot with chutney, podi or even sambar on side. This goes well as a breakfast or light dinner meal at home. Store leftover in refrigerator and reheat by steaming again before serving. It is always better to eat fresh as texture is more soft then.
FAQS
1.Can I use curd?
Yes you can use curd with little water. Adjust consistency.
2.Why idli is hard?
It may be due to thick batter or less soaking. Add little water next time.
3.Can I add vegetables?
Yes you can add grated carrot or beans. It give more flavour.
4.Can I skip soda?
Yes you can skip but texture may be little dense. Add small pinch if needed.
5.Can I make in advance?
You can prepare batter and keep for short time. Steam fresh for best result.
If you have any more questions about this Broken Corn Idli Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Broken Corn Idli Recipe
Ingredients
- 1 ½ cups broken corn
- 1 ½ cups buttermilk
- ⅛ teaspoon soda
- salt to taste
To temper:
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon jeera
- ¼ teaspoon split urad dal
Instructions
- I got fine corn rava this is it. To a mixing bowl add corn rava.
- It was so fine, just like our white rava. Add thick buttermilk to it.
- Mix well, the consistency will be runny. Keep covered for 5 minutes.
- Then add salt and baking soda. Set aside.
- Heat oil and add the items listed under to temper. Now the mixture is a bit thick.
- Now add the tempering and mix well.
- Grease your idli plates with oil, take a ladle full of the batter and pour into the mould.
- Steam cook for 10 minutes or until a spoon or inserted inserted into the idlis comes out clean with sticking. Then its done. Switch off.
- Remove the idli plates, dip a spoon in water.
- Using the spoon remove the idlis. Transfer to hot box.
- Serve Broken Corn Idli hot with your favorite chutney!
Notes
- Soaking corn - I usually soak corn rava in buttermilk for few minutes and it helps it soften well and cook better.
- Batter - I keep batter slightly thick, not too runny and if needed I add little water to adjust.
- Adding soda - I add soda just before steaming and do not add too early as it may affect texture.
- Tempering mix - I mix tempering well into batter and it gives better flavour and taste.
- Steaming properly - I steam until cooked fully and insert spoon to check if done and it should come clean.
S
Hi Sharmi,
I am allergic to dairy. Would water also work or is buttermilk mandatory?
Thanks
Sharmilee J
buttermilk or curd is a must
Urd
I am sure you can make it with other types of curd, like soy-yogurt or coconut-yogurt. I will give it a try.
MAHALAKSHMI
you may try with water and lemon juice for the sourness it is required for the batter to react with the soda and the idli will come out fluffy. I have done that for dhokla with the ame flour as my husband is off curd
sandhya
Healthy recipe. thanks for sharing.