MOKKAJONNA KUDUMULU
Healthy and delicious steamed cakes of fresh corn.
Equipment
- Steamer
Ingredients
For savory Mokkajonna kudumulu
- 1½ cups Maize/corn kernels
- 1 tsp Cumin seeds
- Salt to taste
- 1 tbsp Red chilli powder optional
- 2 cloves Garlic optional
- ½ cup Rice flour optional, if you're using sweet corn
For Sweet/ Theepi Mokkajonna Kudumulu
- 1½ cups Maize/corn kernels
- ½ cup Jaggery
- 1 pinch Salt
- ½ cup Rice flour optional, if you're sweet corn
Instructions
Prepping
- For the savory version, add the following to the blender maize/corn kernels, salt, cumin seeds, red chili powder, garlic cloves if you like, and blend to a semi coarse paste without adding any water.
- For the sweet version, add the maize kernels, jaggery powder to the blender jar and blend to a semi coarse paste without adding any water.
- Heat a steamer pot add water and place the corn/maize husks, cobs and make a bed.
- If you have sal leaves/banana leaves/badam leaves available, wash and pat dry the leaves, grease it with oil.
- Smear a ladleful of blended puree on a leaf, cover it again with one more leaf and place it on the bed of corn husks carefully.
- If you're using idli molds, grease the pans, and add batter into the cavity.
- Cover and steam the kudumulu for 10 mins, and Let the kudumulu cool down a bit for 5 min and later demould them(if you're using idli mould).
- Serve warm mokkajonna kudumulu with chutney/curry and topped with oil/ghee.
- Serve sweet kudumulu/Theepi Mokkajonna kudumulu with a drizzle of ghee and more jaggery.
Notes
- If you feel that the batter is too thin, then add a little bit of rice flour to the blended corn/maize batter and the consistency should be similar to Idli batter.
- If you don't have any leaves like Sal leaves/Badam leaves/Banana leaf then use idli mold instead.