Aloo masala stuffed idli is a delicious and perfect snack recipe filled with spicy potato stuffing that everyone will surely like eating!
Ingredients
Idli batter – 1 bowl
Boiled potatoes – 2 (100 grams)
Green peas – ¼ cup
Green coriander – 2 tbsp (finely chopped)
Oil – 2 tbsp
Green chilly – 1 (finely chopped)
Ginger – ½ inch piece (finely chopped)
Curry leaves – 8 to 10
Turmeric powder – less than ¼ tsp
Coriander powder – 1 tsp
Salt – 1 tsp or to taste
Red mustard seeds – ½ tsp
Red chilly powder – ¼ tsp
Garam masala – ¼ tsp
Mango powder – 1/3 tsp
method
first we will make potato stuffing in idli
heat a pan with 2 tsp oil, then we have boiled potato let us peel them,when oil is sufficiently hot add mustard seeds let them crackle then add 8 to 10 curry leaves in pan as well then add ginger 1/2 inch piece finely chopped and saute for a while then add one green chili finely chopped then add turmeric powder 1 tsp, coriander powder 1 tsp, saute masala for a while then add green peas saute for a while
now we have done with peas now mix scrambled boiled potatoes and mix well now add other masalas like gram masala mango powder, red chili pd and salt all ingredients mix well now stuffing is done and ready transfer in other bowl and keep it to cool for some time.Binding the stuff with two hands and make round small balls in a plate the keep it in between idli batter
• Rinse and soak the above ingredients in water for about 6 hours.Then grind urad dal split in a
• blender (with adding water in steps).Add idli rava by squeezing out water add salt and keep it aside (to ferment )for 12
• Take idli plates and place a drop of oil in each idli mould and spread it over the
• entire mould .put little idli batter then in between keep potato ball then cover idli batter with batter
• Heat 2 cups of water in a large vessel or pressure cooker and place the filled idli
• plates and cover with lid. Heat in high for about 20 minutes.
• Remove the plates from the vessel and remove the idlis Pour 2 tsp of sesame oil
• while serving.
• Side dish - Sambar, dosa milagai powder, and coconut chutney
• While using pressure cooker for making idlis, the steam hole should not be
• covered by adding the cooker weight. Steam should escape freely.