STUFFED IDLI

Enjoy this south Indian variety of the popular steamed Idli, this time with stuffing.

INGREDIENTS

• Semolina :- 2 cup
• Sour curd :- 1 cup 
• Salt :- ½ tsp. 
• Mustard seeds :- 1 tsp.
• Curry leaves :- 10
• Meetha soda :- 1 tsp.
• Oil :- 2 tsp.

Ingredients for filling

• Peas (boiled and mashed) :- 1 cup
• Salt :- ½ tsp.
• Red chili powder :- ½ tsp.
• Turmeric powder :- a pinch
• Coriander powder :- ½ tsp.
• Oil :- 1 tsp.
• Potato (boiled, peeled and mashed) :- 1 

TOOLS REQUIRED

• Spatula
• Bowl
• Pressure cooker
• Idli molds
• Pan
• Serving dish/bowl

PREPARATION METHOD

• Combine the curd and salt in suji. Prepare a thick batter using water and then keep it covered for about one hour.
• In a pan, heat oil and put the red chili powder, potato, green peas, coriander powder and turmeric powder. Fry for a few seconds.
• In another pan, heat oil and put curry leaves and mustard seeds.
• Mix the meetha soda in it and stir well.
• Transfer this mixture into idli batter.
• Grease idli molds with little oil and then put the little idli batter in it.
• Now put the potato mixture and again put idli mixture.
• In a pressure cooker, boil around two cups of water and keep the molds in it. Cook covered over high heat for about ten minutes and allow it to whistle.
• Switch off the heat and take out molds from a pressure cooker after two minutes.
• Serve hot with sambhar and coconut chutney.

Serving Suggestions

Serve hot with ketchup or sauce or chutney.