Stuffed Masala Idli

Idlis are a very popular breakfast dish in South India. If you go to the restaurants in Tamilnadu, you can take for granted that Idli would be available in the morning hours. And there would be assortment of Chutneys, Sambar and Idli Podi to go with the soft steaming hot Idlis.

There is a common misconception that fermented foods like idli and dosa are not good for us. This is incorrect. Fermented or cultured foods provide a healthy culture to inoculate the intestinal tract. Idli is a generally a very hygienic dish since it is a steamed food. And it gets digested easily. Idlis are fed to even small babies without any hesitation.

And now Idlis have attained many variations and one such is the stuffed Idlis and specially stuffed masala Idli. This is made with either Rawa Idli Batter or Poha Idli batter. If it is made a little spicy, then it can also be had without any accompanying chutney or sambar.

If you prepare the stuffing in advance and store it in the fridge, then this stuffed Idli can be prepared in real quick time.

Ingredients:

For stuffing:

Oil – 1 tsp

Medium Sized Potato – 1 (boiled, peeled and mashed)

Mustard Seed – ½ tsp

Urad Dal Split – 1 tsp

Curry Leaves – from 1 twig

Ginger Garlic Paste – 1 tsp

Onion – 1 (finely chopped)

Large Tomato – 2 (finely chopped)

Red Chilli Powder – ½ tsp

Roasted Cumin Seed Powder– ¼ tsp

Turmeric Powder – 1/8 tsp

Finely chopped Coriander Leaves – 2 tbsp

Salt to taste

Idli Batter – as required (Make it at home or buy it from stores)

Method:

Heat the Oil in a pan. Add Mustard and allow it to crackle. Add Urad Dal. Stir fry for a few seconds. Add the finely chopped Onion and little Salt. Continue to stir cook till the Onion becomes translucent.

Add the chopped Tomatoes, Chilli powder, Cumin Seed Powder, Turmeric Powder. Cook till the Tomatoes become soft.

Add the mashed Potato. Blend well for a minute in medium flame. If you find that the gravy is too thick, add a little water and cook. Adjust Salt.

Add the chopped Coriander Leaves. The Masala should become dry.

Grease the Idli plate and pour little batter (1 to 2 tbsp) in each cavity of the Idli plate and spread evenly. Add a tbsp of the stuffing Masala over the Idli.