This is my second time making stuffed potato idlis. First time, I actually made masala dosa and had some of the potato masala leftover, every time I make the batter for dosa and idli (I use the same batter), I make dosa the first day and idli the second day. So I ended up creating a new recipe...because I was bit lazy to make any chutney for the idlis and this actually didn't need any chutney ...it was very tasty. I made it less spicy so that even Anush can eat it. He always eats any breakfast with nutella, so obviously he didn't know the difference. :).
You also pack this simple breakfast recipe for kids lunch box, as it will be easy for them to hold the idli and eat...all in one bite. ;-))
Ingredients:
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For Potato Stuffing:
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2-3 Potatoes (I used red skin potatoes) boiled and mashed, little chunks in b/w is ok
1 Green Chili chopped
1/2 or 1 small Onion chopped
1/4 tsp Turmeric powder
1/4 cop Cilantro chopped
1/2 tsp Oil
1/4 tsp Cumin seeds
Salt to taste
For Idli Batter:
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1 cup Urad Dal soaked in water for about 6-8 hours
1 cup Rice soaked in water for about 6-8 hours
2 cups Brown Rice soaked in water for about 6-8 hours
1 hand full cooked Rice
Salt to taste
Method:
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Making Ildi Batter:
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1. In a mixer add urad dal and cooked rice and make a fine paste adding enough water, but not too much. Transfer it to a big bowl.
2. Now add the rice (both brown rice and white rice) and grind to a paste.
3. Combine the urad dal and rice batter well and keep it in a warm place to ferment for at least 8 hours or overnight.
4. Now add salt and mix the batter again, the consistency of the batter should be of idli batter (bit thicker than the dosa batter).
Making Potato Filling:
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1. In a pan add oil and when it's hot enough add cumin seeds and after few seconds add onions and saute it until translucent for about 3-4 mins.
2. Add green chili, turmeric powder, salt and mashed potatoes mix it all well.
3. Off the flame and add cilantro and mix again.
Making Potato Stuffed Idlis:
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1. In a idli cooker, brush the idli plates with little oil.
2. Add 1 tbsp batter in the idli plates and then add about 2tsp/1 tbsp potato filling on top of the batter, then again add about 1 tbsp to 2 tbsp idli batter over the top of the potato filling. Repeat this step for all the idlis.
3. Steam these idlis for about 15 mins on medium high flame or 7 mins after the steam comes out.
4. Off the flame and allow it to cool for about 5 mins, then remove those idlis to a serving plate and enjoy these idlis with chutney...am sure kids will love it.
Sending this to the Event: "LGSS-Potato" hosted by Vatsala.
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