Stuffed Idli with Instant One Pot Sambhar

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Recipe:

    Cuisine: Indian

    Category: South Indian

    For Sambhar:

        Preparation Time: 10 minutes

        Cook Time: 15 minutes 

        Serving Size: 3-4 persons

    For Idli:

        Soaking Time: 5-6 hours

        Fermenting Time: 12-14 hours

        Cook Time: 15 minutes 

        Serving Size: 28 Idli's

    For Potato Stuffing:

        Preparation Time: 10 minutes

        Cook Time: 10 minutes 

    Author: Bhumika Joshi

Ingredients:

• Ingredients for Idli
• 1/2 Cup Urad Dal (whole or split anyone of them)
• 1 1/2 Cups Idli Rice (sona masuri or ponni rice can also be used)
• 1/4 tsp fenugreek seeds
• 2 tbsp cup poha
• Water as required
• Salt as per taste

• Ingredients for Potato Stuffing
• 4 medium potatoes boiled and mashed
• 1 medium onion finely chopped
• 5-6 curry leaves
• 1/2 tsp mustard seeds
• Pinch of asafoetida
• 1/2 tsp turmeric powder
• 1/2 tsp kashmiri red chili powder
• 1 tbsp coriander leaves chopped
• Salt as per taste

• Ingredients for Instant Sambhar
• 1/2 cup Toor Dal (pegion peas lentils)
• 1 medium onion sliced
• 2 large tomatoes roughly chopped
• 5-6 curry leaves
• 1 tsp mustard seeds
• 1/8 tsp asafoetida
• 2 tbsp oil
• 2 dried red chili
• 1/2 tsp turmeric powder
• Salt as per taste
• 1/8 tsp fenugreek seeds
• 3 cups water
• 1.5 tbsp sambhar powder
• 1/2 tbsp tamarind soaked in little water
• Salt as per taste

Method:

• Method for Potato Stuffing
• Heat a pan and add oil to it.
• Add the mustard seeds and let them splutter. Add the curry leaves, asafoetida and onions and saute for 2-3 minutes.
• Add the turmeric, kashmiri red chili powder and salt, mix well.
• Add mashed potatoes and mix everything well.
• Add the chopped coriander leaves.
• Let it cool and the potato stuffing is ready.
• Method for Instant Sambhar
• Wash and rinse the toor dal.
• Soak it for 1/2 hour.
• Heat a pressure cooker and add oil to it.
• Now add the mustard seeds and let them splutter.
• Add the fenugreek seeds.
• Now, add asafoetida, curry leaves and dried red chili.
• Add sliced onions and saute them for 1-2 minutes.
• Now add the tomatoes and mix.
• Further add the turmeric powder, salt and sambhar masala, mix well.
• Add the soaked toor dal and mix.
• Add the tamarind water and normal water.
• Close the lid of the pressure cooker and cook for 4 whistles.
• Serve piping hot sambhar with Idli.
• Method for making idli batter
• Wash and rinse the urad dal and soak it for 5-6 hours.
• Wash and rinse the Rice and soak it for 5-6 hours.
• Wash the poha and add it to the soaked rice.
• Wash fenugreek seeds and add it to the soaked urad dal.
• After 5- 6 hours of soaking grind the urad dal to a fine paste adding water as required. Make sure to not add more water otherwise the batter will be too runny.
• Take the paste out in a large container in which you are going to let the batter ferment.
• Similarly, grind the soaked rice and poha adding little water.
• Add the paste to the urad dal paste and mix them using your hands circular motion in one direction.
• Do this for atleast 2-3 minutes.This helps the battet ferment well.
• Now cover the lid of the container and place it at a warm place/kitchen counter top for fermentation.
• If you are living at a cold place then you can place an aluminium foil on the container and cover it with the lid as shown in the picture and place your batter in the oven with the light on.
• The heat generated from the light keeps area around the container warm and helps in fermentation.
• After 12-14 hours the batter has little bubbles and turns frothy.
• The batter is ready to make Idli now.

• Method to make Stuffed Idli
• Grease the idli plate and add little batter and place flattened potato stuffing as shown in the picture.

• Press the stuffing gently and add more idli batter to cover the stuffing.
• Follow the same process for all the other idli's and place them in a steamer for 10-12 minutes.
• Once steamed let the idli rest for 3-4 minutes before un-moulding.
• I used spoon to unmould.
• Serve hot stuffed Idli with Sambhar.

If you make this recipe I would love to know your feedback and please do not forget to tag me @bhumikascookbook

Happy Cooking!