Steam Corn Balls


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Corn balls are also very famous and popular amongst all most all of us.All of us must have tried and tasted corn balls, but here is corn balls which are not deep fried but steamed one with lots of spices.

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Steam Corn Balls recipe - How to make Steam Corn Balls


Preparation Time:    Cooking Time:    Total Time:     Makes 4 serving


For The Corn Balls
1 cup water
1 tsp cumin seeds (jeera)
1 tsp ginger (adrak) paste
1 tsp green chili paste
1/4 tsp soda bi-carb
3/4 cup corn (makai ke dane) , blanched and crushed
3/4 cup rice flour (chawal ka atta)
salt to taste

For The Tempering
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
1/2 tsp asafoetida (hing)
10-12 curry leaves (kadi patta)
chopped garlic (lehsun)
2 tsp sesame seeds (til)

For Sprinkling and Pouring
2 tsp lemon juice
1-2 tsp chili powder
chopped coriander (dhania) leaves
For the Corn Balls

    For the Corn Balls
  1. Heat the water in a non-stick pan, add cumin seeds, chilli- ginger paste, and salt, allow to boil.
  2. When boil, add soda-bi-carb, corn, rice flour, mix well, stir continuously for a minute.
  3. Switch off the gas and transfer the mixture to bowl and cool it to room temperature.
  4. Apply little oil on palms and make small balls, put the balls in greased thali.
  5. Steam in steamer for 8-10 minutes
  6. Arrange the balls in serving plate.

How to Proceed

    How to Proceed
  1. Pour lemon juice on balls and then sprinkle chili powder and chopped coriander leaves.
  2. For tempering heat oil in non stick pan, add mustard seeds, asafoetida, curry leaves, garlic and sesame seeds, stir for a while.
  3. Pour this tempering on steam balls
  4. Serve hot.

Handy Tip

    Handy Tip
  1. If you want you can sprinkle green garlic when in season in place of coriander leaves.
  2. You can serve simply steam balls without tempering too.

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This recipe was contributed by LOPA SHAH on 05 Jul 2011
Hi I,am LOPA staying at Vile Parle with my parents.By profession I'am an Advocate.I like music,watc...

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