Stuffed Idli

If you are tired of the plain idli, this is a good variant to try. I had the stuffed idli recently and it was really nice and different. You have a variety of options for the stuffing ranging from chicken or mutton keema, sausages etc. for non-vegetarians and aloo masala, paneer bhurji for the vegetarians. There are other options you can experiment with as per your choice. I have used a homemade potato masala stuffing which can also be used in Dosas. This is a good option for the kids who are bored of the regular version. The stuffed idli is ideal to start the day at breakfast, or at lunch time or even as a late afternoon tea-time snack. It’s another tiffin option for school going kids since it’s dry and easy to pack and not messy for the kids to eat. If the stuffing is prepared earlier, the stuffed idlis can be rustled up in a jiffy for the sudden pangs of hunger in the family. This is a no brainer, so definitely give it a shot. Happy Fooding Around.

Stuffed Idli

★★★★★ 5 from 92 reviews

• Author: Reetika Mitra
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 mins

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Description

The Idli Deal

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Scale 1x2x3x

Ingredients

• 2 cups of Dosa Batter
• 5 cup boiled and mashed potatoes
• ½ cup chopped Onion
• 2 green Chillies, finely chopped
• ½ Tsp Black Mustard seeds
• ½ Tsp Urad Dal ( skinned and split Black Lentil)
• ½ Tsp Chana Dal (Bengal Gram)
• 8 –10 Curry leaves
• ¼ Tsp Turmeric powder
• 5 Tsp Lemon juice
• 1 Tbsp chopped Coriander Leaves

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Instructions

1. In a heavy bottom pan, heat the oil. When hot add the mustard seeds, the lentils. Saute till they splutter. Now add the chopped onions, green chillies and the curry leaves. Keep stirring frequently over medium flame till the onion changes colour and turns translucent.
2. Add the turmeric and the mashed potatoes along with salt to taste. Mix thoroughly. Before taking off the flame, finally add the lemon juice and the chopped coriander leaves. The potato filling is ready.
3. To make the stuffed Idlis, take the idli plates and pour little of the batter into each depressions.  Add a tbsp of the potato stuffing at the centre of each. Next cover the stuffing with more of the idli batter.
4. Keep the idli plate in the steamer and steam for 10 mins.
5. Remove the stuffed idlis into a casserole to keep them hot. Repeat making more of the stuffed idlis by using rest of the batter and the filling.
6. Once done, serve with coconut chutney and sambar.

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Notes

While pouring the batter on the idli plates make sure you pour only a little initially. Also remember to add the stuffing at the centre.

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Nutrition

• Serving Size: 4