Stuffed Idli with Leftover Batter

This delicious 30-minute stuffed Idli with leftover Batter is a quick and delicious snack or breakfast option. It's a simple and fun twist on regular idli with yummy potato stuffing inside.

Course Breakfast, Snack

Cuisine Indian

Keyword stuffed idli with leftover idli batter

Prep Time 10

Cook Time 20

Total Time 30

Calories 2208kcal

Author Puja

Equipment

Ingredients

500 gm Batter
1 Onion big, chopped
4 Potato medium, boiled & mashed
1-2 Green chilli chopped
2 tbsp Oil
1/2 tsp Mustard seeds
2 Curry leaves sprigs,chopped
1 tsp Urad dal
2 tsp Chana dal
1/2 tsp Turmeric powder
Hing a pinch
1 tsp Garam masala
1 tsp Amchur powder
1 tsp Ginger garlic paste
2 tsp Salt 1 tsp for batter and 1 tsp for masala, or to taste

Instructions

Prepare the Potato Stuffing:

Heat 2 tbsp oil in a pan. Add mustard seeds.
When the seeds splutter add chopped curry leaves, urad dal, chana dal. Saute for few seconds.
Add finely chopped onions and saute until golden brown.
Add turmeric powder and cook until the raw smell goes off.
Add asafoetida and mix well.
Stir in the boiled, mashed potatoes. garam masala, amchur powder. And give it a nice mix.
Add salt and cook for 2-3 minutes.
So the stuffing is ready and let it cool down completely.
Once cool down, make the tikkis out of it. Set aside.

Prepare the Idli Batter:

Use leftover idli batter or prepare fresh batter.

Assemble the Stuffed Idlis:

Grease the idli molds with a little oil or ghee.
Pour a small amount of batter into each mold.
Add a spoonful of the potato stuffing in the center.
Pour more batter on top to cover the stuffing.

Steam the Idlis:

Preheat your steamer for 5 minutes.
Place the idli molds in the steamer and steam for 10-12 minutes, or until the idlis are cooked through.
Let them cool for a minute before removing from the molds.

Serve:

Serve hot with coconut chutney, tomato chutney, or sambar. You can have these idlis just like that also.
Enjoy your delicious Aloo Masala Stuffed Idlis!

Nutrition