Farali Stuff Idli with Curry leaves Chutney

Name: Farali Stuff Idli with Curry leaves Chutney
Cuisine: Indian
Ingredients: 1 cup sama Rice(moriyo); 1/2 cup sago(sabudana); 3/4 cup Curd; 1 tsp. Baking soda/fruit salt/eno anything; For Stuffing:; 3 boiled potatoes; 1 tbsp. Ginger chilli paste; to taste Rock salt; 1 tsp. Fresh turmeric; 2 tbsp. Oil; 1/2 tsp cumin powder; 1/2 tsp. Garam masala; 1 tbsp. Desicated coconut; to taste Rock salt; For Curry leaves chutney:; 1 cup fresh curry leaves; 1 tsp ginger chilli paste; to taste Rock salt; 1/2 cup curd; 1 tbsp desicated coconut

Geeta Godhiwala @cook_11988180

India

#navratri
Tasty and tummy-filling. Try once and and'joy🥰👍😍

Geeta Godhiwala @cook_11988180

India

#navratri
Tasty and tummy-filling. Try once and and'joy🥰👍😍

Saved

Ingredients

1 cupsama Rice(moriyo)
1/2 cupsago(sabudana)
3/4 cupCurd
1 tsp.Baking soda/fruit salt/eno anything
For Stuffing:
3boiled potatoes
1 tbsp.Ginger chilli paste
to tasteRock salt
1 tsp.Fresh turmeric
2 tbsp.Oil
1/2 tspcumin powder
1/2 tsp.Garam masala
1 tbsp.Desicated coconut
to tasteRock salt
For Curry leaves chutney:
1 cupfresh curry leaves
1 tspginger chilli paste
to tasteRock salt
1/2 cupcurd
1 tbspdesicated coconut

Saved

Steps

1

Grind sago and Sama rice in a mixer jar and take in a bowl, add curd, salt and mix well and add 1/4 cup water, mix properly. Cover and keep it aside for 15-20 mins.
2

For stuffing: Remove the skin of potatoes and chop into small pieces. Heat oil in a pan, add cumin seeds, curry leaves, ginger, chili paste, and fresh turmeric paste. Saute for a min. And add chopped potatoes salt and garam masala and mix well add 1-2 tsp of water and mix properly. Stuffing is ready.
3

Now heat steamer grease oil in idli mould and place in a steamer. Add eno in a batter and pour 1 tsp. hot oil and water mixture. Beat well. And pour 1 tbsp mixture in an idli mould place potato stuffing in middle and again pour the batter. Cover idli cooker and steam for 10-12 min. Take out the idli plate and let it cool and demould. Stuff idli is ready.
4

For curry leaves chutney: Wash curry leaves rinse and takes in a mixer jar, add chilli and ginger paste, salt and churn, add curd and desicated coconut and churn again. Chutney is ready.
5

Take a serving plate, serve hot stuff idli, and curry leaves Chutney. Yummy tasty innovative Farali Stuff idli with curry leaves chutney is ready to serve.