Stuffed Idli is a delicious twist to the traditional South indian idli. Here, soft idlis are stuffed with a flavorful aloo masala (spiced potato filling), making it a satisfying breakfast or snack option. The use of rava (semolina) for the batter gives the idlis a unique texture and quick preparation without fermentation.
Ingredients:
For Rava Idli Batter:
· 1 cup rava (semolina)
· 1 cup curd (yogurt)
· 1/2 cup water (adjust as needed)
· 1 tsp mustard seeds
· 1 tsp urad dal (split black gram)
· 1-2 green chilies, finely chopped
· 1 tbsp ginger, finely chopped
· Few curry leaves
· 1/2 tsp baking soda or eno fruit salt
· salt to taste
· 1 tbsp oil
For Aloo masala (Potato Filling):
· 2 medium-sized potatoes, boiled and mashed
· 1 tbsp oil
· 1 tsp mustard seeds
· 1 tsp urad dal
· 1-2 green chilies, finely chopped
· 1 tbsp ginger, finely chopped
· Few curry leaves
· 1/2 tsp turmeric powder
· 1/2 tsp red chili powder (optional)
· 1 tsp garam masala (optional)
· salt to taste
· Fresh coriander leaves, chopped
· 1 small onion, finely chopped (optional)
· Juice of half a lemon (optional)
Instructions:
Step 1: Prepare Aloo masala Filling
1. Heat oil in a pan. Add mustard seeds and urad dal. When they start to splutter, add green chilies, ginger, curry leaves, and onions (if using).
2. Sauté until onions turn translucent.
3. Add turmeric powder, red chili powder, and garam masala. Stir well.
4. Add the mashed potatoes and salt. Mix everything well and cook for 3-4 minutes on low heat.
5. Add chopped coriander leaves and lemon juice. Mix well and set aside to cool.
Step 2: Prepare Rava Idli Batter
1. Heat a pan, dry roast rava for 2-3 minutes on medium heat until fragrant. Let it cool.
2. In a bowl, mix curd and water, then add the roasted rava and salt. Mix well and let it sit for 15-20 minutes to soften.
3. Heat oil in a small pan, add mustard seeds, urad dal, green chilies, ginger, and curry leaves. When seeds splutter, add this tempering to the rava mixture.
4. Just before steaming, add baking soda or eno fruit salt and gently mix the batter.
Step 3: Assemble Stuffed Idli
1. Grease the idli molds.
2. Pour a spoonful of rava batter into each mold.
3. Add a small spoonful of the prepared aloo masala filling in the center.
4. Cover with another spoonful of rava batter.
5. Steam in an idli cooker or pressure cooker (without the whistle) for 10-12 minutes on medium heat.
Step 4: Serve
· Let the idlis cool slightly before removing from molds.
· Serve hot with coconut chutney, sambar, or tomato chutney.
Tips:
· You can add chopped veggies like carrots or peas to the aloo masala for extra nutrition.
· For a tangier taste, add a bit of amchur (dry mango powder) to the potato filling.
· Ensure you add the baking soda/eno just before steaming for maximum fluffiness.
Health Benefits:
· Potatoes provide energy-boosting carbohydrates and some vitamins.
· Rava is a good source of protein and fiber.
· Spices like turmeric, mustard seeds, and curry leaves aid digestion and have antioxidant properties.
· Steaming keeps the idlis light and healthy without added oil.
Disclaimer:
The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.
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