HomeBreakfast RecipesInstant masala idli | aloo stuffed idli | how to make...

Instant masala idli | aloo stuffed idli | how to make potato stuffed idli

Instant stuffed masala idli quick and easy idli recipe made with aloo bhaji and rava idli batter. It gives a nice twist to traditional idli recipes where aloo bhaji is stuffed inside the idli. I also share an easy coriander coconut chutney recipe served with idli. if you are bored of having the same old normal idli again and again, then try this recipe. It is loved by all kinds of age groups.

I will share the perfect ingredient ratio and a few no-fail tips to help you to make super soft and fluffy idli masala idli on the first attempt.

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Recipe video

 

Instant masala idli  | aloo stuffed idli | how to make potato stuffed idli

Nehas Cook Book
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast, Snack
Cuisine Indian
Servings 6 idli

Ingredients
  

For idli batter

  • 1 cup fine rava
  • 1 cup curd
  • Salt to taste
  • 1 tbsp water or as required
  • ¼ tsp baking soda
  • ½ tsp lemon juice

For potato stuffing

  • 2 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp urad dal
  • ½ tsp chana dal
  • 4-5 curry leaves
  • 2 chopped green chilli
  • 1 tsp grated ginger
  • 1 medium size onion sliced
  • ½ tsp turmeric powder
  • 1 cup boiled and mashed potatoes
  • 1 tsp lemon juice
  • Some coriander leaves

For green coconut chutney

  • ¾ cup fresh coriander leaves
  • ¾ cup grated coconut
  • 2 tbsp roasted Bengal gram
  • 1 green chilli
  • ½ inch ginger
  • Salt to taste
  • ½ tsp lemon juice
  • 1 tsp sugar
  • ½ cup water

For chutney tempering

  • 1 tbsp oil
  • ½ tsp mustard seeds
  • 1 tsp urad dal
  • Some curry leaves
  • Pinch of hing

Instructions
 

For stuffed rava idli

  • In a bowl, add 1 cup fine rava and 1 cup curd or yogurt and salt. it is best to use slightly sour curd. Whisk the batter for 3-4 minutes, so air particles incorporate into the batter.
  • Cover and rest the batter for 20 minutes.
  • For making potato stuffing, in a pan, add oil, mustard seeds, urad dal, chana dal, curry leaves, 2 chopped green chilli, 1 tsp ginger paste, 1 medium size onion slice, turmeric powder and boiled and mashed potatoes. Mix well.
  • Switch off the gas, and add lemon juice and coriander leaves. mix well. Potato stuffing is ready, make a small tikki from the stuffing.
  • Now, after 30 minutes add ½ tsp of baking soda, and lemon juice 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
  • and gently press the aloo stuffing. pour again 1 tbsp idli batter to cover the filling.
  • stack up all the idli plates and steam for 12-15 mins. rest it for another 3-4 mins.
  • unmould the idli plate and serve hot with chutney.

For green coconut chutney

  • In a mixture jar, add coriander leaves, grated coconut, green chilli, ginger, roasted chana dal, lemon juice, sugar, salt and water. Grind it.
  • Heat oil in a pan, add oil, mustard seeds, urad dal, curry leaves, and a pinch of hing. Sauté for a minute and add in the chutney.
  • Serve chutney with stuffed masala idli.

Notes

  • use fine rava for masala idli.
  • proportion of rava and curd should be equal.
  • rest the batter for 20 minutes so rava is properly soaked and puffed up.
  • cover masala properly with idli batter.
  • steam idli medium flame for 12-15 minutes.

 

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