Cooks Joy

Idli Stuffed with Vegetables

Day 6 of the blogging marathon with theme ‘Idlis”. “Stuffed Idli” is another recipe which was on my list and I finally got around to making it, thanks to the blogging marathon. This is a nice twist to the regular idli where we get a taste of the stuffing in each bite. You can use any vegetable of choice and adjust the seasonings accordingly. Make sure you pour very little batter (few spoonfuls) first and then place the filling over it. Then, fill more batter to cover the filling. My son enjoyed the idli and from now on it is going to be on the menu pretty often. Off to the recipe.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#11

Ingredients – For Batter
2 cups rice
1/4 cup urad dal
Salt to taste

Ingredients – For Filling
1 tsp oil
1/4 tsp mustard seeds
Vegetables chopped into small pieces (I used carrots, potato and beans)
Salt
Chilly powder

Method
Use the method mentioned for mini idlis to make the batter. Allow to ferment. Start on the stuffing.

Heat oil and splutter mustard seeds.

Add the vegetables.

Add salt and chilly powder. Mix well and allow to cook. Sprinkle water if necessary for the vegetables to cook.

Vegetables cooked and ready.

Take the idli plate and pour a little batter. Fill the mold only 1/4th.

Place a tsp or more of the filling.

Pour more batter on top to cover the filling.

Steam for 10 minutes. I use the pressure cooker(without the weight valve) for steaming. When the steam gushes through the weight valve hole, I reduce the flame and let it steam for 10 minutes.