It is very good for evening tiffen or breakfast. Now days many children do not like to have vegetables. I hope these of Stuffed Idly may be very color full and attractive to kids. Not only kids like even adults also like that. Because vegetables are good nutrition. The process of making stuffed idly is same only we have stuff the vegetables inside and steam it.
Ingredients :
Idli Batter : 2 cups
For Stuffing :
Carrot : 1, chopped
Curry leaves : 5-6
Salt/Red chilly powder/Turmeric
Mustard: 1/2 tsp.
Channa dal : 1/2tsp.
Curry leaves : few
Oil : 1tsp.
Method :
In a bowl mix idli batter with water as per packet direction.
Heat oil in the pan add mustard seeds, channa dal and curry leaves, when seeds are splutter then add chopped carrots, close the lid.let it cook for few mins.
Once the vegetable cooked.,it's all done. Mix with idli batter .
Grease idli moulds with ghee/oil. Depending on the size of the idli plates fill between 3 to 4 tablespoons of batter in each mould.
You could use a pressure cooker or any vessel for that matter to steam idlis. I steam mine in a pressure cooker. Before filling the idli plates, add some water in the cooker (about 1 inch) and switch on the stove. So by the time you are done with the batter the water will start boiling and you can place the idli stand in the cooker and close the lid. Since the water is already hot and steaming the idlis cook very fast. Around 9-10 minutes you will see steam escaping from the lid's vent.
After 5 – 7 minutes open the lid. Use an oven mit or kitchen towel to remove the idli stand because it will be very hot.
Remove each plate one by one, give a quick wash showing the back sides of the plate, under running water. This will loosen up the idlis and will help in scooping out the idlis from the plate.
Serve with Sambar and Cilantro-Coconut Chutney.
Method :
Combine all the ingredients in a blender/grinder/food processor and grind to a thick paste. Add water, as necessary.
Heat a tsp of oil, add mustard seeds, channa dal, urad dal,curry leaves and let them splutter. Now add thick paste, cook for 5 mins.
Transfer the paste to an airtight container and store in the refrigerator till you are ready to serve. It can be refrigerated for 1-2 weeks.
Ingredients :
Idli Batter : 2 cups
For Stuffing :
Carrot : 1, chopped
Curry leaves : 5-6
Salt/Red chilly powder/Turmeric
Mustard: 1/2 tsp.
Channa dal : 1/2tsp.
Curry leaves : few
Oil : 1tsp.
Method :
In a bowl mix idli batter with water as per packet direction.
Heat oil in the pan add mustard seeds, channa dal and curry leaves, when seeds are splutter then add chopped carrots, close the lid.let it cook for few mins.
Once the vegetable cooked.,it's all done. Mix with idli batter .
Grease idli moulds with ghee/oil. Depending on the size of the idli plates fill between 3 to 4 tablespoons of batter in each mould.
You could use a pressure cooker or any vessel for that matter to steam idlis. I steam mine in a pressure cooker. Before filling the idli plates, add some water in the cooker (about 1 inch) and switch on the stove. So by the time you are done with the batter the water will start boiling and you can place the idli stand in the cooker and close the lid. Since the water is already hot and steaming the idlis cook very fast. Around 9-10 minutes you will see steam escaping from the lid's vent.
After 5 – 7 minutes open the lid. Use an oven mit or kitchen towel to remove the idli stand because it will be very hot.
Remove each plate one by one, give a quick wash showing the back sides of the plate, under running water. This will loosen up the idlis and will help in scooping out the idlis from the plate.
Serve with Sambar and Cilantro-Coconut Chutney.
Cilantro-Coconut Chutney
There are very traditional recipes prepared with it and by far the most simple and classic recipe is coconut chutney in all its variations. Coriander coconut chutney, is one such classic example of an irresistable chutney that is easy to prepare, nutritious and flavorful.
Ingredients :
1 cup coconut, grated fresh or frozen thawed
1½ cups cilantro/coriander (leaves and stems)
2-3 small green chillies (See Concoctions 101)
½ tsp sugar
1/2 tsp chnna dal, urad dal
½ tsp cumin & coriander powder (dhana-jeera powder)
salt
Few curry leaves
water, as required
Method :
Combine all the ingredients in a blender/grinder/food processor and grind to a thick paste. Add water, as necessary.
Heat a tsp of oil, add mustard seeds, channa dal, urad dal,curry leaves and let them splutter. Now add thick paste, cook for 5 mins.
Transfer the paste to an airtight container and store in the refrigerator till you are ready to serve. It can be refrigerated for 1-2 weeks.
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