Idli is a soft, spongy steamed salted cake that has been originated from the southern parts India. It is popular as a breakfast in southern India and Sri Lanka. Now it is gaining a lot of popularity all over India in recent times as idli is light to eat and is very filling. It is usually made by soaking rice and lentils overnight which is ground into a fine paste and kept for fermentation. To make the easier version here I have used rava or suji , which does not need any grinding and fermentation. Idly usually served with sambar which is a or coconut chutney.
Having plain bland idli can be boring so if you are bored by having the same old idli then try this recipe of stuffed idli. Stuffed idli is healthier easier and fun to eat. In this recipe, you can find out how to make stuffed idli without using idli stands. This recipe is also special as the filling of this recipe consists of potatoes which is the favorite of kids. Idlis are proven to be an ideal break as it consisted of less calorie count and has a high amount of digestive power. Without any further delay, let’s dive into this yummy and healthy recipe.
Stuffed Idli with Chutney Recipe
- ½ cup Coconut
- 2 Green Chilli
- 3-4 Garlic Cloves
- 1 tsp Eno Fruit Salt
- 1 pinch Asafetida
- 1 tsp Mustard Seeds
- 2 Dry Red Chillies
- Curry Leaves
- 1.5 cups Suji
- ¾ cup Curd
- 1 tsp Salt
- 2 pinch Asafetida
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- Green Chilli fine chopped
- Curry Leaves
- 1 Onion fine chopped
- ½ tsp Turmeric Powder
- ½ cup Peas boiled
- 3 Potato boiled & mashed
- 1 tsp Dry Coriander Powder
- ½ tsp Red Chilli Powder
- ½ Garam Masala Powder
- 1 tsp Dry Mango Powder
- Salt according to taste
- Coriander Leaves fine chopped
- 1-1.5 cups Water for cooking
- In a bowl add in suji, curd, salt and mix it well. Add in water to make batter smooth. Cover and set it aside for 15 minutes.
- In a pan heat some oil and add in asafoetida, cumin seeds, mustard seeds, green chillies, curry leaves and mix them well.
- Now add in onion, mix it and cook it till onion turns golden brown.
- Now add in turmeric powder and mix it well. Next add in peas and potatoes and give it a good mix and let it cook.
- Add in dry coriander powder, red chilli powder, garam masala powder, dry mango powder, coriander leaves and mix it well. Once cooked keep it aside to cool down.
- Make small patties of the stuffing and keep it aside.
- In a bowl take out half off the batter and add in eno fruit salt and mix it well.
- Now take a small steel bowl and pour some batter over it, place the stuffing and again pour some batter to cover the stuffing.
- For cooking the idli take a pan fill it with water and place a big steel strainer over it.
- Place the idli bowls and cover it and let it cook for 12-13 minutes on medium high flame.
- Once cooked turn off the heat and let it cool down a bit and then demould it.
- In a grinder add in coconut, chillies, garlic, tamarind, salt, peanuts, onion, water and grind to make a smooth paste and keep it aside.
- Now take a small pan and add in oil and let it heat, now add in asafoetida and mustard seeds and turn the flame to full.
- Once mustard seeds start popping turn the heat off and add in curry leaves and dry red chillies. Add the tadka to chatni and mix it well.
- If you don’t have eno fruit salt then use ½ tsp baking powder and 1 tsp lemon juice.
- The process should be done quickly as we have already mixed eno in it and if we take too long then the effect of eno won’t be there.
- Make sure you leave enough space in the bowl for the idli to rise.