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
- Soak the boiled rice for atleast 4 hours. Preferably use unbroken urad dhal for the batter.
- 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.
- Grind the dhal separately until it forms a fine paste and starts foaming. Pour this in a container.
- Grind the soaked boiled rice until it forms a fine paste. Pour this on top of the urad dhal paste.
- Add 3 teaspoons of salt and mix them well.
- 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
- 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.