Vegetable stuffed Idli

Idli s are my all time favorite breakfast but i not with coconut chutney. I like to have them with any spicy chutney or with kurma (potato kurma). I do not know how i like that combination idli with Alo kurma and even i like to have dosas with kurma instead of any chutney. From there this stuffed idli recipe was born. In the filling I have used ginger garlic paste and garam masala so that we can get the kurma flavor.

For to days recipe I used carrot, green beans and cauliflour. You can make stuffing with only cauliflower or can make a combination of potato, green beans and carrot, or mushroom and capsicum. These are the combinations what i tried before If you have any Idea let me know will try that.

For idli batter I used the idli batter which I grind with 4 cups idli rice and 1 cup urad dal that is regular idli batter. Or you can soak 1 cup urad dal for 6 hours and grind in to smooth paste then add 2 cups of  idli rava(soaked for 1 hour and squeeze the water and add to urad dal batter and mix well. Set in warm place for 8 hour to ferment the idli batter to make the soft idlis.

Actually I don't want any side dish for this Stuffed idlis but my husband like to have this with coconut chutney so that is your choice. 

INGREDIENTS:---

Idli batter  ---  3 cups that is 500ml (check idli batter recipe here.)

Oil  -- 1 tab sp

Cumin seeds  -- 1/2 tea sp

Onion  -- 1 medium chopped

Carrot   --- 1 big chopped

Green beans  --  1/2 cup finely chopped

Cauliflower  --- 1/2 cup chopped

Ginger garlic paste --- 1 tea sp

Turmeric powder  -- 1/4 tea sp

Red chilli powder  --- 1/2 tea sp

Garam masala powder  --- 1/4 tea sp

Salt  --- 1/4 tea sp

Coriander --- 1 tab sp choped

METHOD:---

1. Heat oil in a pan add cumin seeds let them popup then add chopped onion and fry for 2 minutes.

2. Add ginger garlic paste give a good stir then add chopped green beans, chopped carrot, salt, turmeric powder mix well cover and cook in a very low heat for 4 minutes.

3. After 4 minutes remove the lid and add chopped cauliflower mix well again cover cook till vegetables are cooked ( I did not add any water if you feel can sprinkle a tab sp water).

4. Remove the lid add red chilli powder, garam masala, chopped coriander mix well and switch off the heat and set a side. 

This curry should be a dry curry because we are going to stuff this curry in Idlis so do not add much water.

Vegetables are half cooked also don't worry because we are going to steam it with idli batter again.

 5. Boil 1 cup water in idli cooker.
6. Grease idli moulds with little oil or ghee.

 7. Pour 1tab sp batter in each idli mould.
8. Place a tea sp full vegetable curry in the center of the idli batter.

 9. Pour 1 table sp idli batter over the vegetable curry to cover it.

                                                                          

10. Place the idli moulds in idli cooker.

11. Cover and cook in high heat for 2 minutes then reduce the heat and cook for 6 minutes

12. After 6 minutes switch off the heat, remove the idli moulds from idli cooker.
13. Let them sit for 2 minutes then take out the vegetable stuffed idlis from moulds.
Serve hot with coconut chutney and coriander chutney.
This is my first recipe with the theme of Stuffed dishes for blogging marathon 18 th edition at Vallis spice your life lets check blogging marathon page