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

  1. Remove stem, wash and finely chop the green chile.

  2. Lightly crush the coriander seeds.

  3. Wash and finely chop the cilantro.

  4. Wash and halve the potatoes.

  5. Boil few cups of water in a sauce pot.

  6. Add salt and potatoes.

  7. Boil till potatoes are soft.

  8. Cool the potatoes to room temperature and peel them.

  9. Mash the potatoes with salt and keep aside.

  10. Heat oil in a pan, add all talimpu ingredients in order.

  11. When mustard seeds start spluttering, add mashed potatoes, turmeric powder and cilantro.

  12. Stir well and remove from heat.

  13. Once the potato stuffing is warm enough to handle.

  14. Take a big spoonful of mixture and form into thick disc.

  15. Repeat the same with remaining portions.

  16. Grease idli moulds with few drops of ghee.

  17. Spread a tbsp of batter in each idli mould.

  18. Layer each mould with potato disc.

  19. Layer few more tablespoons of idli batter on the potato disc to cover it.

  20. Place the idli stand in steamer.

  21. Steam the idli for around 8 minutes.

  22. Leave the idli outside for a minute or two to cool down.

  23. Carefully remove the idli from idli mould with help of a spoon.

  24. Serve potato stuffed idli with sambar or with coconut chutney.

  25. Notes: Make sure idli is steamed well before removing from heat.

  26. Suggestions: Make sure idli batter is not too thick or not too thin. Adjust with water if necessary.

  27. Variations: You can also add very finely chopped onion to the tempering for potato stuffing.

  28. http://www.talimpu.com/2011/03/11/potato-stuffed-idli/

  29. for 2-3 mins till they are translucent.

  30. Add the chicken along with marinade. Fry for a minute. Add water.

  31. Cover with rice. Top with tomatoes. Spread yogurt.

  32. 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.

  33. Keep it undisturbed for another 15mins.

  34. Serve hot.

  35. Serves : 5

  36. Preparation time : 90mins

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