Stuffed Idli Pakodas
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Ingredients
- For Idli : Rice - 2 Cup Washed and soaked in water overnight
- Split Black Gram Skinless Urad Dal dhuli – Washed and soaked in water overnight - 1 Cup
- Ghee – for greasing the tray
- Salt
- For Stuffing : Onion – 1 chopped
- Cumin Seeds – ½ tsp
- Green Bell Pepper – 1 chopped
- Green Peas – 3 tbsp frozen
- Carrot – 3 tbsp chopped
- Beans – 2 tbsp chopped
- Cabbage – 2 tbsp shredded
- Potato – 2 boiled and mashed
- Salt
- Green Chillies – 2 chopped
- Black Pepper Powder – ½ tsp
- Few Coriander Leaves – Chopped
- Lime Juice – ½ tbsp
- Turmeric Powder – ½ tsp
- Oil – 1 ½ tbsp
- For Pakodas : Besan – 2 Cup
- Salt
- Oil – to deep fry
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Instructions
- For Idli : Drain and grind the rice to a slightly coarse texture and dropping consistency.
- Drain and grind the dal, sprinkling water as required to a smooth and spongy batter. Mix both batters together.
- Add salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
- Mix well and grease the idli holder or pan well and fill each of them with 3/4th full of batter.
- Steam cook idlis on medium flame for about 10-12 minutes or until done.
- Use knife (greased with ghee) to see whether idlis are done.
- For Stuffing : Heat oil in a pan and add cumin seeds.
- Once cumin seeds starts crackling add chopped onions and saute until translucent.
- Add all chopped vegetables except potato. Saute for 8-10 minutes or until they are cooked.
- Add turmeric powder, salt, green chillies, black pepper powder, lime juice, boiled potato and coriander leaves. Mix well and saute it for another one minute.
- For Pakodas : Slice each idli from the centre into two halves
- Spread the mixture on one half and cover it with the other half.
- Do this with rest of the idlis and keep them aside. Now make a batter of medium consistency using gram flour, salt and water
- Heat oil in a kadhai. Now dip the stuffed idli one by one into batter and deep fry until golden brown and crisp. Keep them on a paper towel.
- Cut the idlis into half and serve hot with any sauce or chutney.
Notes
- I have not added soaking time and fermentation time in preparation time.
- you can add / less vegetables as per your choice.
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