Directions
instant soft stuffed idli recipe | instant stuffed masala idli recipe
Prep time
Cook time
Total time
easy and instant soft stuffed idli recipe | instant stuffed masala idli recipe
Recipe type: idli
Cuisine: south indian
Serves: 10-12
Ingredients
for idli batter or you can use normal idli batter or poha idli batter
- 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
- 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 ( 1 cup =255 ml)
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.
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