Instant Stuffed Rava Idli

Name: Instant Stuffed Rava Idli
Total time: 2100 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 1 cup roasted rava/semolina; 1 cup curd or yoghurt; 1/2 teaspoon salt to taste; 1/2 teaspoon baking soda, or fruit salt; 1 cup water or as required; For stuffing:; 2 medium potatoes boiled; 2 tablespoons sweet corn boiled; 1 small carrot chopped; 1 medium onion, finely chopped; 2 green chillies, finely chopped; 1 teaspoon ginger garlic paste; 1/4 teaspoon turmeric powder; 8-10 curry leaves; 1/2 teaspoon mustard seeds; 1 tablespoon coriander leaves, finely chopped; 1/2 teaspoon salt to taste; 1 tablespoon coconut oil

Sanchita Mittal @sm_thechef

Delhi

#technique3

This is my easy and quick, instant soft stuffed idli recipe which is stuffed with vegetable masala and then steamed to perfection.

#technique3

This is my easy and quick, instant soft stuffed idli recipe which is stuffed with vegetable masala and then steamed to perfection.

Sanchita Mittal @sm_thechef

Delhi

#technique3

This is my easy and quick, instant soft stuffed idli recipe which is stuffed with vegetable masala and then steamed to perfection.

#technique3

This is my easy and quick, instant soft stuffed idli recipe which is stuffed with vegetable masala and then steamed to perfection.

Saved

Ingredients

35 minutes

10 servings

1 cuproasted rava/semolina
1 cupcurd or yoghurt
1/2 teaspoonsalt to taste
1/2 teaspoonbaking soda, or fruit salt
1 cupwater or as required
Forstuffing:
2medium potatoes boiled
2 tablespoonssweet corn boiled
1small carrot chopped
1medium onion, finely chopped
2green chillies, finely chopped
1 teaspoonginger garlic paste
1/4 teaspoonturmeric powder
8-10curry leaves
1/2 teaspoonmustard seeds
1 tablespooncoriander leaves, finely chopped
1/2 teaspoonsalt to taste
1 tablespooncoconut oil

Saved

Steps

35 minutes

1

For the stuffing
Heat oil in a pan and crackle mustard seeds and curry leaves, add ginger garlic paste chopped green chillies and chopped onions and fry until they turn translucent.
2

Add turmeric powder, corn kernels, carrots and chopped coriander leaves to it and mix properly.
3

Cook for 2 minutes covered with a lid. Now add boiled and mashed potatoes and mix well and cook for another 2 minutes.
4

Switch off the flame and let it cool down to the room temperature.
5

Make small balls of the mixture and flatten them as a patties and keep aside.
6

For the idli batter
Take 1 cup of roasted rava in a mixing bowl and add 1 cup of slightly sour curd or yoghurt, and mix, add 1/4 cup of water and mix it well.
7

Make the batter to idli batter consistency by adding more water if required, keep it aside for 20 minutes
8

Add baking soda and give a stir, you can now see the batter turning slightly frothy and fluffy, it's ready now.
9

Now grease the idli plates and switch on the steamer with 2 glasses of water.
10

Pour 1 tablespoon of idli batter into each cavity of the greased idli mould, place the flattened potato stuffing and gently press it
Again pour 1 tablespoon idli batter to cover the filling.
11

Repeat the process for other idlis and stack up all the idli plates and steam for 10-12 minutes.
12

Switch off the flame and let it rest for another 3-4 minutes
13

Unmould the idlis and serve delicious, hot and spongy idlis with coconut chutney.