Idli is a healthy dish which is steam cooked without any oil. A normal idli can be made tastier and delicious with a healthy stuffing like paneer, vegetables, chutney etc of your choice. You can eat the stuffed idlis even without chutney or sambar.
Ingredients
For idli batter
1. Raw/idli rice – 2 cups
2. Urad dal – ¼ cup
3. Rice flakes (poha) – ¼ cup
4. Sago (sabudana) – ¼ cup
5. Fenugreek seeds (methi) – 1 Tbsp
6. Salt
For chutney stuffing
1. Coconut – 1 cup
2. Coriander leaves – ½ cup
3. Green chillies – 2-3
4. Ginger – a small piece
5. Garlic – 2-3 cloves
6. Curry leaves – few
7. Lime juice – ½ Tbsp
8. Salt
9. Sugar – ½ tsp
For chilli paneer stuffing
1. Oil – 1 Tbsp
2. Garlic chopped – 1 Tbsp
3. Ginger chopped – 1 Tbsp
4. Green chillies chopped – 1 Tbsp
5. Onion chopped – ½ cup
6. Capsicum chopped – ½ cup
7. Soya sauce – ½ - 1 Tbsp
8. Red chilli sauce – 1 Tbsp
9. Black pepper powder – ½ tsp
10. Salt
11. Paneer – ½ cup
12. Spring onion greens – 1 Tbsp
Preparation
Idli batter
1. Wash and soak separately the rice, urad dal, rice flakes, sago and methi for 4-5 hours.
2. Grind together urad dal and rice flakes to a fine light batter adding water as required for grinding. Keep aside.
3. Grind rice, sago and methi together into a paste.
4. Mix both the batter well stirring for some time. Keep aside for 7-8 hours for fermentation. Add salt and mix well. Keep aside.
Chutney stuffing
1. In a mixer jar add sliced coconut, coriander leaves, green chillies, ginger, garlic, curry leaves, salt, lime juice, sugar and water.
2. Grind them to a thick consistency and keep aside.
Paneer stuffing
1. Heat oil, add ginger, garlic and green chillies. Saute well and add onion and capsicum. Saute for 2 minutes.
2. Add soya sauce and chilli sauce, salt and pepper powder. Mix well on high flame and add paneer pieces and mix well.
3. Add spring onion greens. Mix and remove from fire.
Preparation of idlis
1. Grease the idli mould with ghee or oil. Add a spoonful of batter in each mould. Place a layer of stuffing in each mould and again layer it with idli batter.
2. Garnish with grated carrots or chopped spring onion greens or chopped coriander leaves or curry leaves
3. Steam cook it on medium flame for 10-15 minutes. Remove from fire.
4. Allow it to settle for 2-3 minutes and then unmould the idlis.
Tips
1. If the batter is not fermented properly the idli won’t be that smooth.
2. Use of ice cold water while grinding in mixie will give better results.
3. Serve with sambar, chutney, etc.
4. The water used for soaking can be used for grinding.
5. You can spice the stuffing as per your preference.
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