Stuffed Idli is a delicious variation of regular idlis where you add spicy masala mixture while making idlis. I used potato masala for stuffing but you can change it according to your own taste. Soft, yummylicious and spongy stuffed idlis are an excellent choice for alight, healthy breakfast and loved by everyone. They are usually served with sambar, rasam, coconut or peanut chutney but you can also eat as it is as they have potato masala stuffing. Kids love them so you can also pack it for their lunchbox. So, don’t forget to try and enjoy this healthy breakfast at home.
Other Names: Bharva Idli, Idli Sandwich Ingredients: For Idli Batter: Water (as needed) 3 cups Rice 1 cup Split Black Lentils (aka Dhooli Urad Dal) 1 tbsp Fenugreek Seeds Salt (according to taste) 1 tsp Fruit Salt (aka Eno) For Stuffing: 1 cup Potatoes (boiled and diced) ½ cup Tomatoes (chopped) ½ cup Onions (chopped) ¼ Green Peas (boiled) 1 tbsp Cooking Oil Salt (according to taste) 1 tsp Mustard Seeds ½ tsp Turmeric Powder ¼ tsp Red Chilli Powder 1 tsp Pav Bhaji Masala Instructions: 1. First wash and soak rice, lentil and fenugreek seeds for 5-6 hrs. I have already soaked all of them. Now grind the rice by adding enough water to get the right consistency as shown in video. Similarly grind lentil and fenugreek seeds together with enough water. Paste should look like as shown in video. 2. Now add rice and lentil paste together in a big bowl. Add salt and mix them well. Once they are well blended, mixture should be of thick pouring consistency like this. 3. Now lets make masala for stuffing. First heat oil in a pan at medium heat when its hot add mustard seeds and when they start crackling add onions. Now mix them well and cook onions on medium heat for around 1-2 mins till they become little brown. Now add tomatoes, turmeric, red chilli powder, salt, pav bhaji masala and again mix them well. Now cover the pan and let it cook on medium heat for 2 mins till tomatoes are cooked and becomes soft. 4. Now lets check the tomatoes, once they are cooked add green peas and sauté for a minute, now add potatoes and mash them finely with a fork or you can also use already mashed potatoes. Once potatoes are mashed mix them well with tomato masala, if you feel they are dry then add a little bit of water around 2 tbsp is good enough and mix for 2 mins on medium heat till tomato masala blends well with potatoes. Now our masala is ready, so cover it and switch off the heat. We will use this masala later in the recipe to fill in idlis. 5. Now lets start preparation for cooking the idlis. First grease all Idli plates with oil as shown in video. Side by side add water in the pressure cooker and put on medium heat. Make sure to use just enough water so that it does not touch the lowest idli plate. 6. Now transfer 2 cups of batter in a separate bowl which is enough for one batch of idli stand. Add 1 tsp of fruit salt and mix for a min till its fluffed up. Remember to add fruit salt just before you are going to cook else idlis will not be fluffy. 7. Now pour batter to all idli molds as shown in video. Make sure to fill them half to keep some space to add masala. Now add ½ tbsp of masala and again cover it with idli batter so that it completely covers the masala. Similarly, fill all idli stand molds. Now we are ready to put idli stand in pressure cooker. 8. Once cooker water gets a boil, place the idli stand and cover it with lid without whistle. Cook for 15 mins on medium-high heat. 9. After 15 mins switch off the heat and verify if idlis are cooked by poking a tooth pick. If it comes clean like this it means idlis are perfectly cooked. 10. Take out idli stand and let idlis cool for 5 mins. Now you can remove them from mold with the help of a knife. Tips n Tricks: 1. You can store the batter for 1-2 day in refrigerator without adding salt and fruit salt in it. 2. You can use any container for measurement just keep the rice to lentil ratio 3:1.
Other Names: Bharva Idli, Idli Sandwich Ingredients: For Idli Batter: Water (as needed) 3 cups Rice 1 cup Split Black Lentils (aka Dhooli Urad Dal) 1 tbsp Fenugreek Seeds Salt (according to taste) 1 tsp Fruit Salt (aka Eno) For Stuffing: 1 cup Potatoes (boiled and diced) ½ cup Tomatoes (chopped) ½ cup Onions (chopped) ¼ Green Peas (boiled) 1 tbsp Cooking Oil Salt (according to taste) 1 tsp Mustard Seeds ½ tsp Turmeric Powder ¼ tsp Red Chilli Powder 1 tsp Pav Bhaji Masala Instructions: 1. First wash and soak rice, lentil and fenugreek seeds for 5-6 hrs. I have already soaked all of them. Now grind the rice by adding enough water to get the right consistency as shown in video. Similarly grind lentil and fenugreek seeds together with enough water. Paste should look like as shown in video. 2. Now add rice and lentil paste together in a big bowl. Add salt and mix them well. Once they are well blended, mixture should be of thick pouring consistency like this. 3. Now lets make masala for stuffing. First heat oil in a pan at medium heat when its hot add mustard seeds and when they start crackling add onions. Now mix them well and cook onions on medium heat for around 1-2 mins till they become little brown. Now add tomatoes, turmeric, red chilli powder, salt, pav bhaji masala and again mix them well. Now cover the pan and let it cook on medium heat for 2 mins till tomatoes are cooked and becomes soft. 4. Now lets check the tomatoes, once they are cooked add green peas and sauté for a minute, now add potatoes and mash them finely with a fork or you can also use already mashed potatoes. Once potatoes are mashed mix them well with tomato masala, if you feel they are dry then add a little bit of water around 2 tbsp is good enough and mix for 2 mins on medium heat till tomato masala blends well with potatoes. Now our masala is ready, so cover it and switch off the heat. We will use this masala later in the recipe to fill in idlis. 5. Now lets start preparation for cooking the idlis. First grease all Idli plates with oil as shown in video. Side by side add water in the pressure cooker and put on medium heat. Make sure to use just enough water so that it does not touch the lowest idli plate. 6. Now transfer 2 cups of batter in a separate bowl which is enough for one batch of idli stand. Add 1 tsp of fruit salt and mix for a min till its fluffed up. Remember to add fruit salt just before you are going to cook else idlis will not be fluffy. 7. Now pour batter to all idli molds as shown in video. Make sure to fill them half to keep some space to add masala. Now add ½ tbsp of masala and again cover it with idli batter so that it completely covers the masala. Similarly, fill all idli stand molds. Now we are ready to put idli stand in pressure cooker. 8. Once cooker water gets a boil, place the idli stand and cover it with lid without whistle. Cook for 15 mins on medium-high heat. 9. After 15 mins switch off the heat and verify if idlis are cooked by poking a tooth pick. If it comes clean like this it means idlis are perfectly cooked. 10. Take out idli stand and let idlis cool for 5 mins. Now you can remove them from mold with the help of a knife. Tips n Tricks: 1. You can store the batter for 1-2 day in refrigerator without adding salt and fruit salt in it. 2. You can use any container for measurement just keep the rice to lentil ratio 3:1.
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