Recipe of Stuffed Idli
Stuffed Idli is one of the famous South Indian food.
Ingredients for Idli:
Idli Batter
Salt
Water as required
Ingredients for Chutney:
1 cup sliced coconut
1/2 cup coriander leaves
2-3 green chilies
A small piece of ginger
2 cloves of garlic
3-4 curry leaves
Lime juice
Salt
1/2 Tsp sugar
Water as required
1 tbsp ghee
Recipe of Stuffed Idli In Datails :
Hey, guys welcome to FoodLifes. Today I'm referring to you
the recipe that is stuffed idli. Idlis are a very popular breakfast
preparation, well generally we serve chutney or sambar as an accompaniment but
in this case, I'm stuffing the chutney inside idli.
The batter which is fermented overnight here we have not
added salt to this earlier because that would affect the fermentation let's add
in salt well, I've learned this from a lot of South Indian cooks when I used to
work in hotels earlier and salt is something that was never added at least to
the recipe that I have learned and I've been taught I believe that it affects
the fermentation process well if you think otherwise please go and add in salt.
I say always to each its own let's give this a mix you can
add in very little water to just adjust the consistency I don't think it's
required because for idli this is perfect just has to be of a dropping
consistency like so not runny, not liquidy at all. The batter is fermented
salted and kept aside.
let's now move on to making the chutney for this, of course,
making a nice classic coconut chutney, I've taken some sliced coconut to this,
I'll be adding in fresh coriander leaves wash them nicely you can just stare
them to flip and that should be perfect to spice it up. I'm going to use green
chillies and just break them roughly. let's move on to just a small knob of
ginger one or two cloves of garlic to this, I'm adding in some curry leaves
some lemon juice salt and finally, I'm just adding in a few grains of sugar and
this is just to bring out the flavor and not to make the chutney sweet let's
grind this, let's add in just a tablespoon of water.
let's check the chutney while this looks perfect let's
transfer this in a bowl, now that the chutney is ready to let's move on to
stuffing lately what we are going to require for this is definitely idli
steaming mold just to bring out the extra flavor I'm going to brush the mold
with a little bit of ghee, well this also helps in releasing the idli once it is
nice and steamed, I'm being a little generous with the ghee because I want that
nice flavor wood in the stock Ridley's similarly let's brush all the molds well
like I said earlier it least are generally served with chutneys or somewhere
but of course then it becomes a little difficult to carry for picnics and
Tiffin's but a stuff idli is an answer to all of that while the molds are
nicely greased with ghee and ready.
let's now spoon in a tablespoon of idli batter in each of
the molds the next step is to stuff this with some chutney. I'm taking a small
spoon and just dropping it right in the center of the idea do not play around
too much with this because you may just end up marbling the batter and that's
not that we're looking at well similarly, you can make a lot of chutneys you
can make a tomato chutney you can make a red chutney well that is a complete
personal choice finally I'm adding in half a tablespoon of idli batter again
and that is just to cover the chutney.
The next step is to tap all of this once again and similarly
let's move on to stuffing the other idlis while building the idli plates in the
mold. We need to ensure that the idli has the hole of the next plate right on
top of it and then the idli again similarly we need to start building this up.
So that the steam kind of passes equally through all the plates we need to lock
this up and finally this is ready to be streamed now for steaming you may have
an idli steamer at home, well if you do not you can also use a pressure cooker
without the whistle we need to add in around 200 to 250 ml of water and allow
this to come on a rolling boil the water in the pressure pan has come to a roll
boil time to transfer the small stand into this.
We need to cover this and steam this for the next eight
minutes on high flame but remember to not use the vessel idli is steamed and
ready of course the flame just allow it to settle for two minutes and then we
shall open this, well the idlis have puffed up perfectly and well steamed let's
remove this very carefully we need to carefully unlock this and keep each plate
so, just allow this to settle for roughly around 2 minutes and then we shall
unmold them let's unmold a list and for this, I'm using a paring knife or a
small knife. well you can also use the back of your spoon if you're comfortable
with just turn it around completely and this needs to be kept upside down with
this as stuffed Italy's are ready. Please try this at home and let me know by
write comments and follow the Foodlifes.
No comments:
Post a Comment