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Crispy Malabar spice stuffed Idli

South Indian cuisine’s classic Idli served with a twist by making a sandwich with crisp crust, by deep frying

ingredients

    For serving

    Sambhar or Low Calorie Green Chutney

    For the idli batter

    1 cup rice semolina (idli rawa)

    1/4 cup beaten rice (poha)

    1/4 cup urad dal (split black lentils)

    salt to taste

    For the stuffing

    2 cups mixed vegetables

    2 green chillies, finely chopped

    5 to 6 curry leaves (kadi patta)

    1/2 tsp urad dal (split black lentils)

    1/2 tsp mustard seeds ( rai / sarson)

    1/2 tsp Sambar powder

    1 tsp oil

    salt to taste

    Other ingredients

    oil for greasing

preparation method

For the idli batter

  1. Wash and soak the idli rawa and poha in water for at least 2 hours.
  2. Wash the urad dal thoroughly and soak it in water for at least 2 hours.
  3. Blend the rice semolina and poha in a blender to make a smooth batter.
  4. Grind the urad dal separately to a smooth paste using a little water.
  5. Mix the two batters and add salt. Cover and keep aside for 6 to 8 hours for fermenting.

For the stuffing

Coarsely grind the mixed vegetables in a blender without using any water.

Heat the oil in a non-stick pan, add the green chillies, curry leaves, urad dal and mustard seeds and sauté for a few seconds.

When the seeds crackle, add the vegetables and salt and sauté for 3 to 4 minutes. Divide the stuffing into 15 equal portions. Keep aside.

How to proceed

  1. Place a spoonful of the idli batter into each greased idli mould.
  2. Place a portion of the stuffing over the idli batter.
  3. Pour a spoonful of idli batter to cover the stuffing on each idli mould.
  4. Steam for 10 to 12 minutes. Wait for 1 minute and take out the idlis.
  5. Once idli’s have cooled, deep fry the idli’s and serve

 

Serving Suggestions

    Serve 4
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One Comment on "Crispy Malabar spice stuffed Idli"

  1. Pick Nick February 12, 2016 at 3:17 am -

    Yum Yum Yummy….. Fried Idli

By: Chef Shantanu Gupte

Show: Health Magazine

Prep:30 Mins Cook: 15 to 30 minutes

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