Boil sweet corns in water, cool it and then grind in a mixer to a smooth paste.
Transfer ground corn in a mixing bowl. Add rawa and 1 cup fresh curd. Add grated ginger and green chilli, salt, turmeric and cumin seeds. Mix well by adding little water till required consistency is achieved.
Now add eno fruit salt and 1 tsp water and mix in one direction.
Grease idli mould. Pour 1 tb spoon mixture in each mould. Tap the mould and place in pressure cooker in which 1 glass water is heated. Pressure cook in steam for 12 minutes. Switch off the flame.
Let it cool. Now remove idli from the mould with the help of knife and keep in a plate. Make a tadka. Heat oil in a karahi. Add mustard seeds, asafetida, slit green chilli and curry leaves, when mustard seeds splutter switch off the flame and pour this tadka over idlis.
Serve hot with Tomato chutney.
