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Stuffed Idli
Stuffed Idli

Before you jump to Stuffed Idli recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

Getting A Healthy Eater

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We hope you got insight from reading it, now let’s go back to stuffed idli recipe. To cook stuffed idli you only need 16 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to cook Stuffed Idli:
  1. Use Potato Stuffing
  2. Use 500 gms Boiled Potato
  3. Use 200 gms Onion
  4. Provide 2 Spoon Ginger Garlic Paste
  5. Prepare 4 Green Chilli
  6. Provide 1 teaspoon Cumin seed
  7. Use 1 teaspoon Musterd seeds
  8. Take 1/2 teaspoon turmeric
  9. Use 100 Gms Green Peas
  10. Use 2 tablespoons oil
  11. You need Coriander for Gannishing
  12. You need Idli Batter
  13. Use 300 gms Suji
  14. You need 200 Gms Curd
  15. Take Pinch Cooking Soda
  16. You need Salt as per taste
Steps to make Stuffed Idli:
  1. Heat oil in a pan. Add musterd seeds. Cumin seeds. Crackle it properly. Now add green chilli. Add onion and fry till it half cooked. Now add Ginger Garlic Paste and cooked till mixture turns Golden. Now add turmeric and cook it for 1 min. Add boiled green peas and potato and mix well. Add salt as per taste. Cook it with cover till 5 Min. Now add coriander. Stuffing mixture is ready. Keep it aside to cool. Once it is cool make balls of approximately 3 cms diameter or size of your idli stand.
  2. Take suji in a large bowl add curd water and salt to make a thick paste. Keep it aside for 10 mins so that suji soked the water and turn soft. Finally add cooking soda once you are about to cook.
  3. Take idli stand. Add one layer of Suji Batter and keep a ball of Aloo mixture. Then add a final layer of idli Batter to cover your ball well.
  4. Take a pressure cooker and add one glass of water in it. Keep your idli stand in it and close it. Cook it without whistle till 10 to 12 minutes or steam stops coming out from cooker.
  5. Remove idli gently will oil applied knife. You mak cut in half.
  6. Serve with green chutney.

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