Friday, March 5, 2010

Stuffed Idli / Vegetable Idli

Idli is a staple food of South India. Idli, sambhar and coconut chutney make a perfect combination. They contain less fat and are packed with nutrition and taste. The key to soft and fluffy idli is the right proportion of boiled rice and urad dhal and the consistency of the batter.

Stuffed idli or vegetable idli is a variation to the regular idli.

For the batter :

You need :
  • 4 cups boiled rice
  • 1 cup urad dhal
  1. Soak the boiled rice for atleast 4 hours. Preferably use unbroken urad dhal for the batter.
  2. This little secret (as I call it) I got from my mother-in-law : Don't soak the dhal for a very long time, otherwise, it won't be airy and light after grinding. Soak it just for an hour.
  3. Grind the dhal separately until it forms a fine paste and starts foaming. Pour this in a container.
  4. Grind the soaked boiled rice until it forms a fine paste. Pour this on top of the urad dhal paste.
  5. Add 3 teaspoons of salt and mix them well.
  6. Allow the mixture to ferment for atleast 16 hours.
For Stuffing :

You need :
  • 1 cup finely chopped string beans
  • 1 cup finely chopped carrots
  • 1/2 cup finely chopped green capsicum
  • 1 cup finely chopped potatoes.
  • 1/2 tsp turmeric
  • 1/2 tsp red chilli powder(according to taste)
  • pinch of asefoetida
  • salt according to taste
  • 1/2 tsp Mustards seeds for seasoning
  • 1 tbsp oil

Method :
  • Steam cook the vegetables.
  • In a pan, add 1 tablespoon of oil. When the oil is heated, add the mustard seeds.
  • When the mustard seeds pop, add the cooked vegetables, turmeric, salt, red chilli powder, asefoetida and mix them well.
  • Let it simmer for 5 min. Turn off the heat and transfer the curry to a bowl.

  • Grease all the plates of the idli stand.
  • Add 3 tablespoons of batter in each idli cup holder.
  • Add 1 tablespoon of the prepared curry (or as desired) over the batter.

  • Pour more batter to cover the curry.

  • Repeat the same for as many plates as you need.
  • In a pressure cooker, add 2 cups of water and bring it to boil.
  • Place the idli stand and close the pressure cooker lid and cook for 15-20 minutes.
  • Take the stand out of the cooker and let the plates cool down for 10 min.
  • Scoop the idlis out of the idli cup holder using a spoon or spatula.
  • Serve hot with sambhar and chutney.



2 comments:

  1. Could be a good hidden way (if you use less veggies and make sure they dont show on top) for parents to feed kids who hate veggies.

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  2. Looks very colorful Anu. People like me who are on diet now can benefit from such recipes. Keep them coming :)

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