Idli bombs

Name: Idli bombs
Cuisine: Indian
Ingredients: to taste Salt; 1/2 tsp eno or baking soda; as needed Water; 3 medium potatoes boiled; 1 medium onion finely sliced; 2 green chilli finely chopped; 1 tsp ginger garlic paste; 1/2 tsp turmeric powder; 1/2 tsp mustard seeds; 8-10 curry leaves; 2 tsp coriander leaves finely chopped; 1/2 tsp jeera(cumin) powder; to taste Salt; 2 tsp oil; to taste Salt; Pinch hing/ asafoetida; 1 cup curd; 1 cup rava; 1 cup Rava/sooji; 1 cup curd/youghrt

Monika Jain @monika_jain

#tech1
It's a South Indian dish, it's a steamed idli.

Monika Jain @monika_jain

#tech1
It's a South Indian dish, it's a steamed idli.

Saved

Ingredients

for idli batter
to tasteSalt
1/2 tspeno or baking soda
as neededWater
for potato stuffing
3medium potatoes boiled
1medium onion finely sliced
2green chilli finely chopped
1 tspginger garlic paste
1/2 tspturmeric powder
1/2 tspmustard seeds
8-10curry leaves
2 tspcoriander leaves finely chopped
1/2 tspjeera(cumin) powder
to tasteSalt
2 tspoil
to tasteSalt
Pinchhing/ asafoetida
1 cupcurd
1 cuprava
1 cupRava/sooji
1 cupcurd/youghrt

Saved

Steps

1

POTATO Stuffing boil the potatoes and keep it aside. heat oil in a pan, crackle mustard seeds, jeera, curry leaves and hing.
2

Now add ginger garlic paste or chopped ginger - garlic and mix well.
add chopped chillies and chopped onions and fry until they turn pinkish in color.once the onions have changed the color, add turmeric and mix it properly.
add chopped coriander leaves to it and mix properly. the masala will be hot so aloow them to cool little.make small balls out of the mixture and flatten them as a patties and keep aside.
3

In a large bowl, add 1 cup of roasted rava. using rava without roasting makes your idli slightly sticky.to that add 1 cup of curd or yoghurt. it is best to use slightly sour curd. however it is not compulsory.add ¼ cup of water and mix it well.
bring the batter to idli batter consistency by adding water if required
4

Keep the batter to soak for 30 minutes.
after 30 minutes add ½ tsp of baking soda and give a stir. you can now see the batter turning slightly frothy. do not mix more.
add ¼ cup
5

Add ¼ cup of water and mix it well.
6

Grease the idli katori and switch on the steamer with enough water.
pour 1 tbsp of idli batter into each impression place the flattened potato stuffing
gently press the aloo stuffing.
pour again 1 tbsp idli batter to cover the filling
7

Stack up all the idli plates and steam for 10-12 mins. rest it for another 3-4 mins.
8

Unmould the idli plate and serve hot with chutney.
Now take a pan put oil in it add red chilli powder,heat it.Put idli on it,crisp from both side
9

Idli bombs are ready to serve. Serve with tomato coconut chutney
10

Bring the batter to idli batter consistency by adding water if required
keep the batter to soak for 30 minutes.
after 30 minutes add ½ tsp of baking soda and give a stir. you can now see the batter turning slightly frothy. do not mix more.