Aloo Stuffed rava idli is just a simple variation of idli. Idli is a very popular dish. I think that needs no introduction. Though it is mostly famous in southern India and Sri Lanka, it's spreading its popularity all over the world. Idlies are savory fluffy rice cakes, made by steaming a fermented batter. The batter normally consists of rice and black lentils. People also use variations like rava, ragi etc instead of mixture of rice and black lentils. As I have said before, it is steamed and made up of various pulses. It's a healthy option for breakfast and dinner. Here I am sharing aloo Stuffed rava idli recipe where the batter is made up of semolina and stuffed with a nice mixture of tadke wali aloo. When we use rice & lentils we have to soak both for at least 8 hrs and keep the batter aside at least for 12 hrs for fermentation. But here I am using curd to accelerate the process of fermentation. So it's an instant breakfast recipe which you can include on your busy days menu also. Believe me, this aloo Stuffed rava idli will take your menu to the next level. It is really a non mess, easy & less time taking recipe. So I hope you will try out this recipe today. It can be best served hot with condiments such as chutney or sambar or curry of your choice.
Ingredients:
For the batter:
1 cup rava/sooji/semolina
1 cup curd
1/2 tsp mustard seeds
1/4 tsp hing
1 string curry leaves
A pinch baking soda
2-3 tbsp water
salt as per taste
Here you can also add variety of vegetables as per your choice
For the stuffing:
2 boiled potatoes
1 medium onion chopped (you can skip also)
1 green chili chopped
1 tsp turmeric powder
1/2 tsp garam masala powder
1/2 tbsp ginger garlic crushed
1 tsp panch phoran
2 tbsp mustard oil
salt as per taste
Method:
For the batter, in a mixing bowl take semolina, curd, salt mix it properly and keep aside for half n hour. If you want to add veggies, add in this step.
Then in a heated kadai take 2 tbsp oil. Add panch phoran, let it splutter.
Now add chopped green chilli, crushed ginger garlic, turmeric powder, garam masala powder.
Stir for 5 min. or until the raw aroma of ginger garlic gone. Keep the flame in medium low. Then add smashed potato and salt. Give it a stir for 2 to 3 min. and off the flame, let it cool down.
Let's prepare the tadka for the batter. In a heated tadka pan, put oil & add mustard, hing, curry leaves, Let it fry for 30 sec. Then add it into the batter.
Add a pinch of soda to the batter. If batter is stiff then add 2-3 tbsp of water. Batter should be thick not runny.
Meanwhile, heat a idli steamer at least for 10 min. before putting the batter into the idli moulds.
Grease the idli moulds. Fill the moulds half way with the batter. Then 1-2 tbsp aloo mixture( according to your mould size) & and again pour batter over the aloo mixture.
In this way fill all the moulds. Steam for 20 minutes on medium-low flame or insert a toothpick, if its come clean then idli is done. Serve hot with chutney.
Comments