Jhalmuri idli

Name: Jhalmuri idli
Total time: 2700 s
Yield: 3 servings
Cuisine: American
Ingredients: 2 bowls puffed rice; 1 cup rice semolina; 1/2 cup skinned split black gram (urad daal); 1 cup boiled & chopped potatoes; 1 cup chopped onions; 1 cup chopped tomatoes; 1/2 cup roasted spicy chana daal; 4-5 puris; 2 cups zero number nylon sev; 1/2 cup chopped coriander leaves; 1-2 tbsp chopped raw mangoes; 2 cups green chutney (made from green chilies, coriander leaves, mint leaves & salt); 1 tbsp lemon juice; 2 cups sweet chutney (made from tamarind pulp, dates & jaggery); 1 tsp fruit salt; 1 tsp chat masala; 1-2 tbsp mustard oil; as needed Salt

Lekha Toraskar @cook_16009462

Thane

#idliday #IDLIDAY #IdliDay

Lekha Toraskar @cook_16009462

Thane

#idliday #IDLIDAY #IdliDay

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Ingredients

40-45 minutes

3 servings

2 bowlspuffed rice
1 cuprice semolina
1/2 cupskinned split black gram (urad daal)
1 cupboiled & chopped potatoes
1 cupchopped onions
1 cupchopped tomatoes
1/2 cuproasted spicy chana daal
4-5puris
2 cupszero number nylon sev
1/2 cupchopped coriander leaves
1-2 tbspchopped raw mangoes
2 cupsgreen chutney (made from green chilies, coriander leaves, mint leaves & salt)
1 tbsplemon juice
2 cupssweet chutney (made from tamarind pulp, dates & jaggery)
1 tspfruit salt
1 tspchat masala
1-2 tbspmustard oil
as neededSalt

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Steps

40-45 minutes

1

For the stuffing take 1 bowl puffed rice, 1 cup boiled & chopped potatoes, 1 cup chopped onions, 1 cup chopped tomatoes, 1/2 cup chopped coriander leaves, 1/2 cup roasted spicy chana daal, 2-3 crushed puris, 1-2 tbsp chopped raw mangoes in a bowl and mix well.
2

Then add 2 cups green chutney, 2 cups sweet chutney, 1 cup zero number nylon sev, 1 tbsp lemon juice, 2 tbsp mustard oil, salt to taste and mix well. Keep the stuffing aside.
3

For the Idli batter, soak 1 cup rice semolina and 1/2 cup skinned split black gram (urad daal) separately in water for about 4 hours. Then add it to the mixer together and blend well. Keep this mixture overnight and it will be fluffy and ready to use in the morning. Then add 1 bowl puffed rice, 1 tsp fruit salt and salt as per taste to this batter and mix well.
4

Take a mold of choice. Here I am not using the normal Idli mold as I wanted to give it a new shape. The add 1-2 tbsp of the Idli batter in the mold. Make a small ball from the stuffing. Place it on the batter in the centre and then again add 1-2 tbsp of Idli batter.
5

Boil water in a vessel. Place the mold in the vessel and then cook it for about 20-25 minutes with covered lid.
6

Once cooked, remove the Idlis from the mold.
7

While serving roll the Idlis into nylon zero number sev, place puris on the top, garnish with chopped raw mangoes, chopped tomatoes, chopped coriander leaves and sprinkle some chat masala. Serve with Sambar & coconut chutney.