Stuffed Batata Idli | Stuffed Potato Idli | Idli Recipe

Well, Idli is something that doesn't need much introduction. These steamed rice and lentil cakes are considered one of the most healthiest breakfast options in the Indian cuisine, and therefore have gained quite a popularity all across the country. 

While there are many varieties of Idli such as Rava Idli, Moong Dal Idli, Poha or Avial Idli, the authentic recipe that calls for overnight fermentation of ground paste of urad dal and short grain parboiled rice is something that has no comparison. Super soft, pillowy and fluffy, they are best enjoyed with some Sambar and Coconut Chutney on the side. Just to let you know, I already have the recipe of this authentic Rice Idli on the blog, however, I wanted to give this recipe a little twist to satiate my bug for some experimentation... surprisingly came across the batata vada idli by famous Chef Sanjyot Keer on Youtube and was instantly bowled over by the idea. Though he used the rava mixture for the idlis, I, however went ahead and stuffed the potato filling in the fermented rice and lentil batter. Not to mention, the idlis came out absolutely perfect and delectable. Waiting for the recipe? Scroll down below...

   

Stuffed Batata Idli | Stuffed Potato Idli

INGREDIENTS

   IDLI BATTER

• Husked Urad dal - 1 cup
• Idli Rice (or any short grain parboiled rice) - 3 cups
• Methidana/ fenugreek seeds - 1/2 tsp
• Salt - to taste

   POTATO STUFFING

• Boiled, peeled and mashed potatoes - 2 to 3
• Chana dal - 1/2 tsp
• Urad dal - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Vegetable oil - 1 tbsp
• Curry leaves - 5 to 6
• Finely chopped ginger - 1 tsp
• Finely chopped green chilies - 1 tsp
• Black pepper powder - 1/4 tsp
• Salt - to taste
• Haldi powder - 1/2 tsp
• Lemon juice - 1/2 tbsp
• Fresh chopped coriander - a handful

Stuffed Batata Idli | Stuffed Potato Idli

METHOD

• Start by thoroughly washing rice and urad lentils separately under running water until the water runs clear.
• Soak them separately in enough water for 6 to 8 hours.
• In the bowl of urad dal, also add fenugreek seeds.
• Once the lentils and rice have soaked, drain the water out of them.
• Now using chilled water little at a time, first grind the dal and fenugreek seeds until smooth and fluffy. Use very little water for grinding.
• Transfer the ground dal to a bowl.
• Now, again using little cold water at a time, grind the rice until just a little grainy in texture.
• Transfer this batter too to the bowl of ground dal.
• Using your hands, mix the two batters nicely.
• Cover the bowl with a lid and place it at a warm place to ferment for 8 to 10 hours, preferably overnight.
• Once the batter is perfectly fermented, you would see it double up in volume. Also, it will have a bubbly and frothy layer on top with a slight sour aroma.
• Until the batter is ready, you can make the potato filling.
• In a pan, take some oil.
• Add in the chana and urad dals. Roast them for few seconds.
• Add the ginger and green chilies. Saute for a minute.
• Next, add the mustard seeds and curry leaves. As the mustard seeds start to crackle, add the spice powders. Lower the heat so that spices do not burn.
• Saute the mix for 30 to 40 seconds, then add the boiled and mashed potatoes.
• Stir them nicely and keep mashing them with the back of the ladle until you get a nice smooth mixture.
• Sprinkle some lemon juice and a handful of coriander.
• Transfer the mixture on a plate and let it cool down.
• Take marble sized portions of the potato mixture, shape into balls and then flatten thinly between your palms. Keep aside.
• When the batter is ready, add in some salt and gently mix so that the batter doesn't deflate.
• To make the idlis, grease your idli moulds and simultaneously, keep some water in the idli steamer to come to a boil.
• Pour a little idli batter in each idli mould. Place a flatted potato ball on top of the batter in each cavity. Again cover the potato layer with some idli batter.
• Place the idli mould in the steamer to steam for about 10 to 12 minutes.
• Once cooked, take them out and let them cool to room temperature before unmoulding.
• Serve with hot sambar and coconut chutney on the side.   

Stuffed Batata Idli | Stuffed Potato Idli

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