Stuffed Idli with coconut mint Chutney

Name: Stuffed Idli with coconut mint Chutney
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cup idli rice; 1 cup urad dal; 1/2 tsp fenugreek seeds (methi); 1 tsp salt; 2 Boiled medium size potatoes; 2 tablespoon green peas; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 tsp urad dal; 1 tsp; Pinch hing/asafoetida; 2 tsp Curry leaves; 1 tsp ginger and green chilli chopped; 1 tsp red chilli powder; 1 tsp Coriander powder; 1 tsp chaat masala; 1 tsp turmeric powder; 3 tsp Chopped coriander leaves; 1 tbsp oil; 2 tablespoon chopped coconut; 1 tablespoon white daliya(chana); 2 tablespoon mint leaves; 1/2 tsp tamarind paste; 1 inch ginger; 1 garlic clove; 1 tsp oil; 1/2 tsp mustard seeds; 1/2 tsp cumin seeds; 1/2 tsp urad dal; Pinch hing/asafoetida

Rubina Dodhia @cook_22396013

Chennai

Idli is one of the healthiest protein breakfast.
#ldcravings2
#goldenapron3
#week6

Rubina Dodhia @cook_22396013

Chennai

Idli is one of the healthiest protein breakfast.
#ldcravings2
#goldenapron3
#week6

Saved

Ingredients

30 mins

4 servings

For idli
2 cupidli rice
1 cupurad dal
1/2 tspfenugreek seeds (methi)
1 tspsalt
For stuffing
2Boiled medium size potatoes
2 tablespoongreen peas
1 tspmustard seeds
1 tspcumin seeds
1 tspurad dal
1 tsp
Pinchhing/asafoetida
2 tspCurry leaves
1 tspginger and green chilli chopped
1 tspred chilli powder
1 tspCoriander powder
1 tspchaat masala
1 tspturmeric powder
3 tspChopped coriander leaves
1 tbspoil
Coconut mint chutney
2 tablespoonchopped coconut
1 tablespoonwhite daliya(chana)
2 tablespoonmint leaves
1/2 tsptamarind paste
1 inchginger
1garlic clove
For tempering
1 tspoil
1/2 tspmustard seeds
1/2 tspcumin seeds
1/2 tspurad dal
Pinchhing/asafoetida

Saved

Steps

30 mins

1

For idli batter- soak all idli ingredients for 3 hours. Wash wel drain water and grind to a smooth thick frothy.add water while grinding if needed.add liltle water.grind little coarsely.take idli batter in a untensil and set for 5 to 6 hours in a warm place until the batter ferments and rise wel.the batter must rise and turn up fluffy but not turn sour
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For stuffing- boil 2 medium size potato.peel it and mash it add peas. Take a pan add oil.add mustard seeds cumin seeds saute till they splutter.add curry leaves ginger and chopped green chilli dry masala spices chaar masala and saute for 2 minutes.add mashed potatoes and peas salt mix wel add chopped coriander leaves mix and keep aside. Once it cools down make small bal and give flatten shape and keep aside
6

Take a idli stand kee water for heating. Take a plate grease with oil pour little idli batter in each depression add small flatten ball stuffing in centre.again cover the stuffing with idli batter. Now keep the idli plate in steamer and steam it for 10 to 12 minutes.after 10 minutes let it get cool than remove it and serve with coconut mint chutney
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For coconut mint chutney: take all above mentioned ingredients and grind it add lilte water of require and make a smooth paste.for tempering take a pan add oil add mustard seeds cumin seeds urad dal pinch hing curry leaves and pour on chutney.
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Note all different types of chutney can be served with idli. All different chutney recipe will be post and share soon..