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Stuffed Idlis

Ingredients

  • Idli batter
  • Stuffing # 1: Potato curry Ginger chutney
  • Stuffing # 2: Lemon dates chutney/Curry leaf powder Idli powder

Instructions

  • Get Idli batter and the moulds greased and ready.
  • Stuffing # 1: Mix potato curry and ginger chutney together (Optional for additional tanginess and chutney taste) and make then in to 3 to 4 cm round patties depending the size of the Idli mould.
  • Start the stove, let the water boil.
  • Grease the Idli moulds and put one layer of the Idli batter. Place the patties in the center. Cover the patty with another layer of the Idli batter. Cover and steam for 8-10mminutes. Check if done by putting a toothpick through which comes out clean when done.
  • Let it cool and demould them.
  • Stuffing # 2: Make a patty of the lemon dates chutney and mix with the curry leaf Idli/Dosa powder and Idli/Dosa chanadal powder (Store bought or I will post my recipes for the two powders soon).
  • In the Idli mould first place one layer of batter, place the patty in the center and cover with more batter on top. Steam for 6-10 minutes until a toothpick stuck in the idli comes out clean.
  • Let is cool and remove the Idlis. Apply ghee (Optional) cut in half and serve. Additional chutney and podi/powders are optional.

Notes

When/What to serve with:
Cut in to half and serve with ghee, additional chutney and powders and Sambar that normally go with Idlis although since the stuffing is already there, it is not necessary to add anything more.
Tips:
Gadgets used:
I love gadgets! Here I am using the egg poacher from ------. Advantages are, it is easy, less messy, nonstick, idlis just fall out when inverted. It also steams very fast; they are done in 6-7 minutes of steaming. I bought one pot and 2 sets (total 12) insert molds. I get second set ready when first one is being steamed so I don’t lose any time.