Idli is a very popular South Indian Dish made with a granular paste of urad dal(black gram), Parboiled rice or idli rice, fenugreek seeds. Idli is just not an appetizer but also easy for cooks. These soft and fluffy idlis are ideal for breakfast brunch or even evening snack time also. Idli has several variations like as stuffed idli, button idli, tatte idli, sanna idli, sambhar idli, semolina(rava) idli. Idli is not only popular in India, it is popular worldwide because these are naturally vegetarian, vegan and gluten-free and healthiest food.
For idli batter:
- 3 cups idli rice
- 1 cup urad dal
- 2tsp fenugreek seeds
- salt to taste
For stuffing masala:
- 2-3 medium size boiled potatoes(peeled & mashed)
- 1/2tspmusterd seeds
- 1-2 pinch asafoetida
- 1tsp chana dal(Bengal gram) roasted
- 6-7 fresh curry leaves(finely chopped)
- 1-2 green chili(finely chopped)
- 1/2tsp ginger paste
- 1/4tsp Kashmiri lal mirch powder
- 1/4tsp turmeric powder
- Salt to taste
- 1-2tbsp oil
For Idli batter:
Wash rice and urad dal separately until the water starts to appear clear.
Add fenugreek seed to the soaked rice as well as soak Urad dal(lentil) separately with enough water for around 5-6 hours.
Drain all the water from dal and grind it into a fine paste, add water as per needed to make a fine paste, then separately grind the rice to a coarse paste(adding water as per required) and then mix both the paste in a big bowl and whisk them.
Remember consistency of the batter should not be too thick or too thin. Now the idli batter needs to be fermented this step is more important to get soft and fluffy idlis, keep the batter in a warm place to fermented. Fermentation time depends on weather also usually during winter it takes more time than summer.
Take a heavy based pan or wok(kadhai), heat oil then adds mustard seeds, asafetida, roasted chana dal and curry leaves saute it for 1-2seconds. and then add allspice on low flame.
Add green chili, ginger paste coriander powder, Kashmiri lal mirch, turmeric powder and saute masala1-2 second add mashed potatoes, salt to taste and saute 4-5 minutes.
Stuffing is ready, transfer it to another plate and let it sit for cooling.
After stuffing masala cools down stuffing masala then roll the stuffing into small patties.
For stuffed idli:
Now add 1/2 tsp salt or according to taste in the fermented batter and mix well, then add 1/2 cup of water in the idli steamer or cooker and let it boil.
Take idli stand grease each idli mold with some oil, pour some amount of idli batter on each mold and place on stuffing patties over it well, and cover with batter.
Arrange these mold on the stand and screw it properly. When the water starts boiling place the idli stand inside the cooker, let the steam build for 10-12 minutes and then switch off the flame.
Wait for 5 minutes then released the steam, take out idli stand then wait another 5 minutes and then use a sharp knife to scoop out the idlis.
Stuffed idli is ready to be served, serve hot these idlis with coriander chutney, coconut chutney and with authentic sambhar.