Potato Stuffed Idli
(from Nandini’s recipe box)
Source: http://www.talimpu.com/2011/03/11/potato-stuffed-idli/
Categories: Idli
Ingredients
- Ingredients:
- Idli Batter 3/4 Cup
- Potato 1 Large
- Green Chiles 1
- Turmeric Powder a big Pinch
- Cilantro few Sprigs
- Salt to taste
- Talimpu:
- Mustard Seeds 1/8 tsp
- Cumin Seeds 1/8 tsp
- Coriander Seeds a Big Pinch
- Oil 2 tsps
Directions
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Remove stem, wash and finely chop the green chile.
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Lightly crush the coriander seeds.
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Wash and finely chop the cilantro.
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Wash and halve the potatoes.
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Boil few cups of water in a sauce pot.
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Add salt and potatoes.
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Boil till potatoes are soft.
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Cool the potatoes to room temperature and peel them.
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Mash the potatoes with salt and keep aside.
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Heat oil in a pan, add all talimpu ingredients in order.
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When mustard seeds start spluttering, add mashed potatoes, turmeric powder and cilantro.
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Stir well and remove from heat.
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Once the potato stuffing is warm enough to handle.
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Take a big spoonful of mixture and form into thick disc.
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Repeat the same with remaining portions.
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Grease idli moulds with few drops of ghee.
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Spread a tbsp of batter in each idli mould.
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Layer each mould with potato disc.
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Layer few more tablespoons of idli batter on the potato disc to cover it.
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Place the idli stand in steamer.
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Steam the idli for around 8 minutes.
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Leave the idli outside for a minute or two to cool down.
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Carefully remove the idli from idli mould with help of a spoon.
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Serve potato stuffed idli with sambar or with coconut chutney.
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Notes: Make sure idli is steamed well before removing from heat.
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Suggestions: Make sure idli batter is not too thick or not too thin. Adjust with water if necessary.
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Variations: You can also add very finely chopped onion to the tempering for potato stuffing.
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http://www.talimpu.com/2011/03/11/potato-stuffed-idli/
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for 2-3 mins till they are translucent.
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Add the chicken along with marinade. Fry for a minute. Add water.
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Cover with rice. Top with tomatoes. Spread yogurt.
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In another pan, heat ghee and fry cashews till they are brownish. Spread these on top of rice. Cover with a tight lid. Keep something heavy on the lid to press it down(I keep the pan on a tava while cooking to give extra thickness). Cook on a medium low flame until done.
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Keep it undisturbed for another 15mins.
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Serve hot.
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Serves : 5
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Preparation time : 90mins