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Stuffed Idli: Yummy Breakfast
When it comes to breakfast, South-Indian dishes like idli, sambhar vada, dosa, upma and puliogray are the hot picks. Idli is steamed so this breakfast is low in calories and fat. But, if you have same plain idlis everyday with sambhar and chutney, you will get bored. Thus, here is a different style to make stuffed idlis. Check out this filling and delicious breakfast recipe.
Stuffed idli, breakfast recipe:
Serves:
12-15
idlis
Preparation
time:
10
minutes
Cooking
time:
45
minutes
Ingredients
Semolina
(suji)-
2
cups
Curd-
1
cup
Mustard
seeds-
1tsp
Curry
leaves-
7-8
Baking
powder
(meetha
soda)-
1tsp
Salt-
as
per
taste
Oil-
2tsp
For filling
Potatoes-
1
cup
(boiled
and
mashed)
Green
peas-
1
cup
(boiled
and
mashed)
Red
chilli
powder-
1tsp
Turmeric
powder-
1tsp
Coriander
powder-
1tsp
Salt-
as
per
taste
Oil-
1tsp
Procedure
In
a
bowl,
mix
curd
with
suji
and
salt
and
whisk
it
using
little
water.
Make
a
thick
batter
and
keep
it
aside
for
an
hour.
Heat
oil
in
a
pan.
Add
mashed
potatoes,
green
peas,
turmeric
powder,
salt,
coriander
powder
and
red
chilli
powder.
Mix
well
and
cook
for
a
minute.
Heat
oil
in
another
frying
pan.
When
the
oil
becomes
hot,
season
it
with
mustard
seeds.
Sprinkle
baking
powder
in
the
batter
mixture
and
then
add
the
mustard
seeds.
Mix
it
with
a
spoon
till
the
mixture
starts
Add
water
to
the
cooker
and
bring
it
to
boil.
Grease
the
idli
moulds
with
oil.
Pour
idli
batter
into
each
mould
to
half
level
with
a
spoon.
Now
place
the
stuffing
on
the
idli
mixture
in
all
the
moulds.
Fill
with
the
batter
again.
Repeat
this
process
till
all
the
idli
moulds
are
stuffed
and
filled.
Now
place
the
idli
stand
with
moulds
inside
the
cooker.
Cover
and
let
it
steam
for
10
minutes
till
the
idlis
are
cooked.
Take
out
the
idli
stand
and
leave
for
5
minutes.
After
it
cools
down,
take
the
idlis
out
with
the
help
of
a
knife.
Stuffed idlis are ready to eat. Serve it hot with sambhar, coconut chutney or chana dal chutney. For stuffing, you can also add vegetables like carrots, beans, spinach, paneer etc.
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