BREAKFAST,

Potato Stuffed Idli

Wednesday, June 07, 2017 Shubhangi Kumbhar 2 Comments

Hello Everyone,
           Idli-samba
r-chutney is an authentic South Indian food recipe. It is a steamed cake made from rice and urad dal. Idlis are made in a specialized mold and eaten with coconut chutney, vegetable sambar for breakfast or as a snack. ​I made few changes and made these stuffed potato Idlis. It's like to say that made idlis tasty, healthier than they already are. A delicious breakfast that combines the bliss of idlis with the greatness and goodness of potato curry. The idli batter for this recipe is relatively easy to make, as you just need to soak and blend all the ingredients together and ferment. This batter is steamed with a stuffing of potato curry with a simple, traditional tempering, which gives it a super taste. Potato Stuffed Idli is a delightful treat.



Preparation Time : 10 Minutes ; Cooking Time : 15 Minutes ;



Total Time : 25 Minutes.

Fermentation Time : 6 hours or overnight.
Ingredients :
To Make Idli -
  1. Rice 3 cups
  2. Urad dal 1 cup
  3. Salt 1 tsp
  4. Fenugreek Seeds 1 tsp
To make Potato curry -
  1. Potato 2, boiled.
  2. Green chilli 10 strips
  3. Garlic 6 cloves
  4. Onion 1 small
  5. Coriander ¼ cup
  6. Veg.Oil 2 tbsp
  7. Turmeric 1 tsp
  8. Salt 1 tsp
  9. Cumin seeds 1 tsp
  10. Mustard seeds 1 tsp
  11. Asafoetida 1 pinch

Recipe :
To Make Idli Batter :
  1. Wash and soak the rice, fenugreek seeds and urad dal in enough water in a deep bowl for 4 to 5 hours or overnight and drain well.
  2. Blend in a mixer using ½ cup of water till smooth. Transfer the mixture into a deep bowl, add the salt and mix well.
  3. Cover with a lid and keep aside to ferment in a warm place for 6 to 8 hours.

To Make Potato Curry :

  1. Place a pan on medium heat, add 2 tbsp veg., then add mustard seeds and cumin seeds, let the mustard seeds and cumin seeds start popping & crackling.
  2. Add chopped onion, stir it well and add green chilies, garlic paste  and asafoetida. Saute it till the onions, green chillies and garlic darken a bit and add turmeric powder and salt stir it well.
  3. Now, add chopped, boiled potatoes, saute and mix it well for 2 to 3 minutes.
  4. Garnish with coriander leaves and let it cool down.

To Make Stuffed Idli :

  1. Grease the idli plates with oil and switch on the steamer with enough water.
  2. Pour 1 tbsp of well fermented idli batter into each impression.
  3. Place the flattened potato stuffing 1 tbsp and gently press the potato stuffing.
  4. Pour again 1 tbsp idli batter to cover the filling, stack up all the idli plates and steam for 15 to 18 minutes, rest it for another 3-4 mins.
  5. Unmold the idli plate and serve hot with chutney.
  6. Here, Healthy, tasty Stuffed Aloo Idlis are ready to serve. Enjoy!!!


Dietary Comments :
Based on a 2000 calorie diet.
Per serving contains 70 calories, along with carbohydrates - 12.9 g, dietary fiber - 1.7g, fats - 1.01 g, proteins - 2.5 g.

Health Benefits :
  • Idlis are a rich source of carbohydrates, dietary fibers and proteins. It is steamed, fat content is low and it is easily digestible.
  • Use of dal and rice in idli is a good combination as the amino acids in them complement each other.
  • An idli fills you up with fewer calories. According to calorie counter, 1 idli contains only  calories.
  • Stuffing Idlis with potato curry with Indian spices to make idlis tasty and more nutritious.
  • Idlis are gluten-free because they are not made with wheat. Idli is nutritious as it is a rich source of carbohydrates, fibres and proteins.
  • As idlis are fermented, it becomes more protein and vitamin rich. When fermented, the bioavailability of proteins and vitamins B content in the food increases.

Good Time To Eat :
              It is good to eat potato stuffed Idlis for breakfast and for evening snack.

Eat Healthy, Stay Healthy.


2 comments:

  1. Replies
    1. Thank you so much Nikitha for stopping by and for appreciation. It means a lot to me.

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