Savoury Idli


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Idlis are a healthy snack on their own... but to make them more interesting for your young ones... try this recipe out!

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Preparation Time: 
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Makes 12 servings
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For The Idli Batter
1 cup rice semolina (idli rawa)
1/4 cup beaten rice (poha)
1/4 cup urad dal (split black lentils)
salt to taste
oil for greasing

For The Potato Bhaji
3 potatoes , boiled and peeled
1 tsp mustard seeds ( rai / sarson)
5 to 6 curry leaves (kadi patta)
4 green chillies , chopped
3/4 cup chopped onions
a pinch of turmeric powder (haldi)
1 tbsp lemon juice
1/4 cup chopped coriander (dhania)
2 tsp oil
salt to taste

For the idli batter

  1. Wash and soak the idli rawa and beaten rice in water for at least 2 hours.
  2. Wash the urad dal thoroughly and soak it in water for at least 2 hours.
  3. Blend the idli rawa and beaten rice in a blender to make a smooth batter.
  4. Then grind the urad dal separately to a smooth paste using a little water. (the texture of urad dal is different than that of the idli rawa and the beaten rice.
  5. Therefore it is essential to soak and grind it separately, to get a smooth paste).
  6. Mix the two batters and add salt. Cover and keep aside for 6 to 8 hours for fermenting.

For the potato bhaji

  1. Lightly mash the potatoes and keep aside.
  2. Heat the oil in a pan and add the mustard seeds to it.
  3. When they crackle, add the curry leaves, green chillies and onions and stir till the onions turn golden brown.
  4. Add the mashed potatoes, turmeric, lemon juice, coriander and salt and mix well.
  5. Remove from the heat and keep aside

How to proceed

  1. Grease the idli stand and spoon some potato bhaji in each mould.
  2. Top with 2 tablespoons of the idli batter.
  3. Steam for 10 to 12 minutes.
  4. Cool slightly and unmould the idlis.
  5. Serve hot.
Nutrient values per idli
CarbohydratesEnergyFatIronProteinFolic acid
20.0 gm. 98 cal. 1.0 gm. 0.7 mg. 2.2 gm. 9.5 mcg.
1 review received for Savoury Idli

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 Reviewed By
Loves FoodJanuary 12, 2013

Soft idlis with a lovely potato filling.

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Reviewed January 12, 2013by Loves Food

Soft idlis with a lovely potato filling.

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