Beetroot stuffed potato idli

Name: Beetroot stuffed potato idli
Yield: 10 servings
Cuisine: Indian
Ingredients: For stuffing -; 4 potatoes medium size; 1 onion chopped; 2 tbsp oil; 1/2 tsp salt; 1/3 tsp red chilli powder; 1/4 tsp turmeric powder; 1/2 tsp cumin seeds; 1/2 tsp mustard seeds; 1/2 tsp coriander powder; 1 tbsp garlic ginger paste; For idli -; 1 cup semolina; 1 cup curd; 1/2 tsp salt; 1 cup grated beetroot; 1 tsp eno; 1 tbsp oil for greasing

Cook With Neeru Gupta @cook_9019151

Abohar (Punjab)

It's very delicious and healthy. That is a south Indian food and attractive to kids.

Cook With Neeru Gupta @cook_9019151

Abohar (Punjab)

It's very delicious and healthy. That is a south Indian food and attractive to kids.

Saved

Ingredients

10 servings

For stuffing -
4potatoes medium size
1onion chopped
2 tbspoil
1/2 tspsalt
1/3 tspred chilli powder
1/4 tspturmeric powder
1/2 tspcumin seeds
1/2 tspmustard seeds
1/2 tspcoriander powder
1 tbspgarlic ginger paste
For idli -
1 cupsemolina
1 cupcurd
1/2 tspsalt
1 cupgrated beetroot
1 tspeno
1 tbspoil for greasing

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Steps

1

Boil the potato and keep it aside.
2

Heat oil in a pan, crackle mustard seed, cumin seeds.
3

Now add ginger garlic paste and mix it well.
4

Add chopped onion and fry until they turn pinkish in colour.
5

Once the onions have changed the colour, add turmeric powder, mashed potatoes and mix it properly.
6

Make small balls out of the mixture and flatten them as a patties and keep aside.
7

For idli -
8

In a bowl add 1 cup semolina, 1 cup curd, salt, ¼ cup water and grated beetroot and mix it well.
9

Keep the batter to soak for 30 minutes.
10

After 30 minutes add 1 tsp eno and give a stir.
11

Grease the idli plates and switch on the steamer with enough water.
12

Pour 1 tbsp of idli batter into each impression.
13

Place the flattened potato stuffing.
14

Pour again 1 tbsp idli batter to cover the filling.
15

Stack up all the idli plates and steam for 10 - 12 minutes. Rest it for another 4 - 5 minutes.
16

Unmould the idli plate and serve hot with dip.