Stuffed Rava Idly

 

Ingredients:

Rava - 125 g
Curd - 125 g
Water - 125 ml or as needed
Baking soda - a pinch
Onion - 1 (fine chop)
Potato - 2 (boil & mash)
Red Chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Garam Masala - 1/4 tsp
Turmeric powder - 1/4 tsp
Ginger garlic paste - 1 tsp
Coriander leaves - little (fine chop)
Curry Leaves - a sprig (fine chop)
Mustard seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Salt, Oil - As reqd

Final Temper:

Red Chilly powder - 1/4 tsp
Idly podi - 1 tsp
Turmeric powder - 1/4 tsp
Curry Leaves - a sprig(fine chop)

Method:

• In a bowl add rava and curd and mix well.
• Add 1/2 quantity water and mix well.
• Let it sit for 3 mins.
• Then add water and make a batter (idli batter consistency).
• Don't  add water all at once, I used app 100 ml only.
• Now set this aside for 10 mins.
• Heat little oil in pan.
•  Add in mustard seeds and cumin seeds.
• Add in curry leaves and onion and saute.
• Cook in medium flame.
• Add in ginger garlic paste and saute.
• Add in spice powders and salt and mix well.
• Add in boiled and mashed potatoes and mix well.
• Garnish with coriander leaves and transfer to plate.
• Now take the batter and water if batter is too thick.
• Add in required salt and baking soda a pinch and mix well.
• Grease the tumbler with oil.
• Pour a laddle of batter and shape the sutffing and place in it.
• Cover with batter, refer pic.
• Repeat the same for remaining batter.
• Now place it in idly plate and steam for 12-15 mins.
• Once done, set aside for 5 mins.
• Run a knife around the edges and invert and demoul it.
• Serve it as such.
• Or heat oil in pan and add items under "final temper".
• Cook in low flame.
• Add in steamed idlis and toss it for a min.
• Serve hot with chutney and sambar.
• Yields 4 idli's.