instant stuffed idli recipe or instant stuffed masala idli recipe

Ingredients

for idli batter or you can use normal idli batter or poha idli batter

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1 cup roasted rava/semolina/bombay rava

1 cup curd or yoghurt

salt to taste

½ tsp baking soda, optional

 

water as required

for potato stuffing

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3 medium potatoes - boiled

1 medium onion, finely chopped

2 green chillies, finely chopped

1 tsp ginger garlic paste

½ tsp turmeric powder

8-10 curry leaves

½ tsp mustard seeds

few coriander leaves, finely chopped

½ tsp jeera / cumin seeds

salt to taste

2 tsp oil

• pinch of hing

Instructions

potato stuffing steps:

• boil the potatoes and keep it aside.
• heat oil in a pan, crackle mustard seeds, jeera, curry leaves and hing.
• now add ginger garlic paste or chopped ginger - garlic and mix well.
• add chopped chillies and chopped onions and fry until they turn pinkish in color.
• once the onions have changed the color, add turmeric and mix it properly.
• add chopped coriander leaves to it and mix properly. the masala will be hot so aloow them to cool little.
• make small balls out of the mixture and flatten them as a patties and keep aside.

instant idli batter steps:

• in a large bowl, add 1 cup of roasted rava. using rava without roasting makes your idli slightly sticky.
• to that add 1 cup of curd or yoghurt. it is best to use slightly sour curd. however it is not compulsory.
• add ¼ cup of water and mix it well.
• bring the batter to idli batter consistency by adding water if required
• keep the batter to soak for 30 minutes.
• after 30 minutes add ½ tsp of baking soda and give a stir. you can now see the batter turning slightly frothy. do not mix more.
• grease the idli plates and switch on the steamer with enough water.
• pour 1 tbsp of idli batter into each impression
• place the flattened potato stuffing
• gently press the aloo stuffing.
• pour again 1 tbsp idli batter to cover the filling.
• stack up all the idli plates and steam for 10-12 mins. rest it for another 3-4 mins.
• unmould the idli plate and serve hot with chutney.