I've been watching several good cooks get innovative in the kitchen and these stuffed idlis, have been inspired by just that. I've seen stuffed brinjals, stuffed chicken, stuffed muffins so why not stuffed idlis. No matter what the stuffing, there's this element of surprise so you know it's not your regular boring idli chutney. Without further ado, let's get to it. Shall we?
Half Kg. Ready to make Idli Batter
If you buy the batter the previous day, keep it in the fridge. The following day empty the batter into a utensil. Keep it out for about an hour before you decide to make the idlis. Add a tsp of salt and add little water if it looks too thick and stir. Do not dilute it too much. The batter has to be a bit thick and of a creamy consistency.
Stuffing Ingredients (Chop Chop and you're ready):
1 onion chopped finely
1 tomato chopped finely
1 carrot, grated
5-6 curry leaves chopped finely
A sprig of coriander chopped finely
1 tsp ginger garlic paste
1 tbsp coconut oil
1 tsp mustard
1 pinch asafoetida
1/2 tsp cumin powder
1/2 tsp turmeric powder
1/4th tsp coriander powder
1/4 tsp chilli powder
An idli stand
A pressure cooker big enough to accommodate the idli stand.
Start with the seasoning.
Light the gas on a medium flame.
Add oil to the pan followed by mustard.
Once the mustard splutters, add curry leaves and asafoetida powder.
Now add chopped onion and sauté till pinkish
Add ginger-garlic paste and sauté
Add tomatoes and carrot and sauté till soft.
Mid way through, add all the seasoning powders i.e. cumin, turmeric, coriander and chilli.
Sauté well and add coriander leaves.
Yayyy! now that your stuffing is ready, the major part is done. The rest is easy peasy.
Grease the idli stand moulds with a drop of oil each.
Add a tsp or two of batter to each mould.
Then add a tsp or two of stuffing on it.
Cover it up with a tsp or two of idli batter.
Repeat this process on each idli plate and then assemble all carefully and keep aside.
Fill the pressure cooker with about 2 cups water. Just enough to cover the idli stand base.
Switch on the burner and let the water heat up.
As it begins to boil, lower the heat and gently place the stand in the pressure cooker. (Try not to burn your fingers)
Now close the pressure cooker but do NOT put the whistle on. This is important because we have to steam the idlis and let the vapour out else it will get soggy.
Steam for about 10 minutes.
Open the lid after two minutes and let it cool. Take out the idli stand and carefully scoop out the idlis with a spoon or knife. If you’ve greased the moulds well with oil and steamed them for 10 minutes, they will definitely come out with ease.
I know it sounds cumbersome. But it’s not. Read this post twice and you’ll be good to begin. Happy Steaming :)