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Recipe for Potato Stuffed Idli
Prep Time 9 hrs
Cook Time 30 mins
Total Time 9 hrs 30 mins
- 1 cup Split black gram lentils (urad dal)
- 2 cups Idli rava
- 1.5 tsp Salt
- 2 tsp Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp White lentils
- 1/2 tsp Chickpea lentils
- Few Curry leaves
- 1/2 cup Onion chopped
- 2 nos. Green chillies
- 1/4 tsp Turmeric powder
- 2 cups Mashed potato
- 1 tsp Salt
- 2 tsp Lemon juice
- 1 tbsp Coriander leaves
Take the black gram lentils (urad dal) in a bowl and rinse it well with enough water. Soak it for about 2-3 hours. Take idli rava in another bowl and soak it with enough water for about 20 minutes.
Drain all the water from soaked lentils and transfer it to mixer. Add half cup of water and grind to fine and fluffy batter.
Transfer it to a vessel. Next, squeeze water from soaked idli rava and add it to lentil batter. Mix them together.
Keep the batter covered for fermentation for about 8 hours. Next add salt to the fermented batter. And Keep it ready.
Next for stuffing, heat a pan with oil, mustard seeds, cumin seeds and lentils. Saute till they splutter. Next add curry leaves, green chillies and onion. Continue sauteing till onion turns translucent.
Add turmeric powder, cooked potatoes, salt and mix well. Finally add coriander leaves and squeeze lemon over it. Stuffing is ready now. Take the idli plate, pour little idli batter in to each depression. Add a tbsp of stuffing at the center of each.
Again cover the stuffing with idli batter. Keep the idli plate in steamer and steam it for 10 minutes. Remove the idli and repeat the process with rest of the batter.
Stuffed idli is ready to be served with coconut chutney and sambar.
- The idli batter should be fermented properly for soft and fluffy idlis.
- You can spice the stuffing as per your preferences.
- When pouring the batter on idli plates, pour only little initially and keep the stuffing at the center.
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