Do you not like the bland tasting plain idli?! This recipe is for you. Idli stuffed with masala. I am sure most of us would have tried masala dosa, but masala idli?! This is such a simple recipe – nothing more than making an idli but tastes so good – not to forget the surprise element inside – the masala.
There have been times, I have hated idli so much that I used to throw a tantrum whenever amma would make this for breakfast, which is like every other day. I preferred dosa to idli anyday. Irrespective of the number of options amma tried, my preference hardly changed. And then, job happened and Bangalore happened. If I hated amma’s idlis, I have no word to describe my feeling for the restaurant idlis here. Soon, I started yearning for amma’s idlis and I came to love it 🙂 It was rightly said, only when something is taken away from us, do we understand its value 😀
When amma was here last month, she had the brainwave to make masala idli for breakfast one morning. Definitely not expecting something stuffed into idli, I was surprised for sure and made a mental note to prepare it again. As the idli is stuffed with masala, one hardly requires any other side dish. I had already prepared coconut chutney and that added to the taste 🙂
To prepare Stuffed Masala Idli
Serves – 2
Time to prepare – 20mins
What I used –
For the Masala Stuffing
- Potato, 1 medium
- Carrot, 1 medium
- French Beans, 3-4
- Onion, 1 medium
- Tomato, 1 medium
- Coriander Leaves, a few
- Ginger Garlic Paste, 1 tsp
- Red Chilli Powder, ½ tsp
- Garam Masala Powder, ¼ tsp
- Turmeric Powder, a generous pinch
- Oil, 1 tsp
- Salt, as req
For the Idli
- Idli Batter, 2 cups
How I made –
- In a pressure cooker, cook peeled potato, peeled carrot and roughly diced French beans for atleast 3 whistles. Let the pressure drop. Mash the cooked vegetables roughly. Set aside.
- In a pan, heat oil. Add finely chopped onion. Fry until translucent, add ginger garlic paste. Fry for a minute.
- Add finely chopped tomato. Cook until it’s mushy. Add turmeric powder, red chilli powder and garam masala powder. Fry for a minute.
- Add the cooked and mashed vegetables. Mix well. Add required salt. Keep cooking on low flame until the masala is thick in consistency. Add coriander and set aside to cool down completely.
- In the idli mould, fill idli batter till half. Add a tablespoon of the prepared masala in the center and flatten it out slightly. Take a tablespoon of idli batter and fill it all over the masala. Repeat it for all the idlis.
- Steam cook the idlis in an idli maker/pressure cooker without the whistle for atleast 7-10mins. Let it sit for another 5-10mins. Sprinkle some water on the steamed idlis and remove them onto a plate.
- Serve hot with coconut chutney or any side dish of your choice.
Note: The masala stuffing can be of your personal preference. You can use any leftover vegetable or curry, given that it’s thick and not too runny. The masala can be made in additional quantity and can go well as a side dish for dosa or chapati too. The masala can be prepared in advance and stored in a refrigerator too.