Recipe for Stuffed Potato Idli
I and it is my favourite breakfast-Idli with a twist for BlogchtterA2Z2023. The Recipe for Stuffed Potato Idli is simple. Just make a potato filling & spoon the batter into the mould, then add the filling, and top with batter. If you look up my old recipe for How to Make Soft Idlis and Chutney.
Eating plain idli’s is good enough, but then change is always welcome, isn’t it? So what can we do to make a plain Idli different? Just stuff it! All of us in my family love to have idlis, but I used to make them only on special occasions.
I have seen many people in the north opting for a masala dosa rather than a plain dosa and I am sure that they would rather have a Masala Idli rather than a plain one. Be adventurous with the stuffing and stuff it with anything of your choice, be it veggies, corn or minced meat. Why don’t you try it and I bet you will love it!
I have made them with the traditional potato stuffing used in masala dosa. Once you get your teeth to dig into the fluffy Idli, your taste buds will tingle with the bland taste of the outer part of the Idli and then plunge into the flavoured and spicy potato curry. Mmmmm….heavenly. Ye dil hamesha mange more!! (My heart always craves more)
Recipe for Stuffed Potato Idli
INGREDIENTS for IDLI
Urad dal – 1 cup
Idli Rava – 3 cups Idli Rava( made of rice)
METHOD
Wash the urad dal nicely and soak it for at least 4 hours.
In a separate bowl, wash the Idli Rava under running water and soak it for an hour.
Drain water from the soaked urad dal and grind it in the mixer. Make a smooth, thick batter. It should not be runny. Grind till it is soft and fluffy.
Move the ground batter to a large vessel as the batter will ferment and increase in volume. (When I first started making idlis, I put the batter in a small vessel and in the morning I had a colossal mess all around as the batter spilt out after fermenting nicely).
Squeeze water from the soaked Idli Rava and add it to the ground urad dal batter. I use my hand to mix both, as it is the best way to get a perfect blend. Now cover with a lid and keep aside in a warm place. Leave the batter to ferment overnight. The fermentation is slow in winter and quick during summer. As we live in the tropics, it is easy to ferment nicely, but if you live in a cold climate, then keep it in a heated room or in your oven with the light on. The primary reason for soft and fluffy idlis is the fermentation process.
In the morning, you see that the batter has risen to the top. Add salt and mix gently with a ladle. The batter is now ready to make idlis. If the batter is too thick, then add a couple of spoons of water.
Ingredients for potato stuffing
2 potatoes boiled and grated or mashed
1 medium onion, finely chopped
2 green chillies slit lengthwise
1 tsp split Bengal gram
½ tsp turmeric powder
2 dry red chillies
½ tsp red chilli powder
½ tsp mustard seeds
8-10 curry leaves
Coriander leaves to garnish
Salt to taste
2 tsp oil
Method:
Boil the potatoes and either grate or mash them.
Heat oil in a pan, add the red chillies, split Bengal gram, mustard seeds, curry leaves and green chillies. Sauté well.
I add turmeric and red chilli powder to the tempering as it gives a lovely colour to the masala.
Add the chopped onions and sauté until translucent.
Now add the mashed potato and salt and mix well.
Garnish with fresh coriander leaves and keep aside to cool.
Once it has cooled down make small balls out of the mashed potatoes and flatten them like patties.
Method for Recipe for Stuffed Potato Idli
Pour 2 cups of water into the Idli steamer. Heat the water to about boiling point. While the water is heating, rinse and wipe the Idli plates and lightly smear them with oil if you want to. I just spoon the Idli batter using a small ladle onto wet moulds so that the idlis comes off easily.
Now pour one tablespoon of Idli batter into each mould. Place the potato patties gently on the batter. Now cover this with another spoon of batter. See that the batter doesn’t overflow. Fill all the moulds in this way.
Place the Idli stand in the Idli steamer and cover it with the lid. Steam the idlis for exactly ten minutes. Remove the stand from the steamer and leave it for a couple of minutes. Grease a spatula with ghee and carefully slide out each Idli and place it on a plate. Drizzle some ghee (clarified butter) and gunpowder or podi over the idlis for a divine taste.
Serve hot with coconut chutney or any other chutney of your choice.
If you like Idlis then you will love these Stuffed Idlis. Try them out once.
‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Bohemian Bibliophile.
A2Z
I had read and watch this recipe many times before but never give this a try . now, your post has remind me to try it at least once. its looking really tempting. will surly try it this weekend. thanks for sharing another wonderful recipe with us.
This is really an unique recipe. I never thought that stuffed potato idli could ever be made. About the masala dose you tils I have also heard people preferring it over plain dosa. This is really a recipe all must try. Abut the stuff in masala dosa being used in idli is something amazing.
What an interesting way to improvise the humble idli Harjeet…It is simple but a genius twist and I’m sure it’s yummy too. I will make it as soon as I go back to Bangalore. Thank you for this.
Idli in different form. I never made and eat it like this before. Your post remind me to try out this tasty treat. Idli is one of our favorite food. Can be eat at any time.
i have been making idli without adding the dal also to the rawa. Now, will try with this recipe too.
The idlis looks delicious. I haven’t tried stuffing idlis with the potatoes used for masala dosas. I will surely try out your recipe. Thanks for sharing it.
Very recently I discovered that my little boy is loving the taste of iddli…and now I found your potato stuffed iddli recipe which will be a wonderful option for me to prepare for my Kiddo. The recipe is simple and I think I can make it. By the way do you know that I am a mad fan of iddli with coconut chutney. Its super Yum
You know something…I had not heard of stuffed idlis at all. And just last week, I had one stuffed with mint-based filling at a restaurant. What a coincidence….twice in two weeks!
Idli packed with various fillings, is a popular dish that is enjoyed by a large number of people. It is one of my family’s favorites, and I cook it for them on the weekends. The only difference is I don’t put Bengal gram dal. I will try that.
That’s some awesome recipe, who thot something like this also can be made.
This looks and sounds delicious. An extremely healthy and filling recipe. Superb as always ma’am.
I have made these idlis before and everyone in my family loves them. Your recipe is also very delicious specially the potato filling. The photos look delicious.
What a twist on a classic- had never heard of this before. Can def see this being a hit at a party or social gathering.
I loved experimenting with idlis but haven’t tried stuffing it with the potato mixture. I can imagine the taste. Going to try out the recipe for sure. Thanks for sharing it.
Wow, just in love with the pictures Idli, dosa are staple breakfast for us but we go with simple idly and chutneys but will try it once.
Looks like stuffed potato rice to me. This is a great rendition thought to mashed potatoes. Not sure though on how heavy this recipe would be on our tummy. carbs on carbs. haha..anyways, I’m sure it would taste great! Who says no to mashed potatoes?!
I love potatoes and I believe that we can never go wrong with them. Secondly I love idlis too! This match looks like made in heaven!
How interesting! This is a dish I’ve never heard of!