Recipe of Homemade Stuffed Idli with coconut mint Chutney
Hello everybody, it is me, Dave, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Easiest Way to Prepare Favorite Stuffed Idli with coconut mint Chutney. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Stuffed Idli with coconut mint Chutney, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stuffed Idli with coconut mint Chutney delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Stuffed Idli with coconut mint Chutney is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Stuffed Idli with coconut mint Chutney estimated approx 30 mins.
To begin with this particular recipe, we have to prepare a few components. You can have Stuffed Idli with coconut mint Chutney using 34 ingredients and 10 steps. Here is how you can achieve it.
Idli is one of the healthiest protein breakfast.
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Ingredients and spices that need to be Prepare to make Stuffed Idli with coconut mint Chutney:
- For idli
- 2 cup idli rice
- 1 cup urad dal
- 1/2 tsp fenugreek seeds (methi)
- 1 tsp salt
- For stuffing
- 2 Boiled medium size potatoes
- 2 tablespoon green peas
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp urad dal
- 1 tsp
- Pinch hing/asafoetida
- 2 tsp Curry leaves
- 1 tsp ginger and green chilli chopped
- 1 tsp red chilli powder
- 1 tsp Coriander powder
- 1 tsp chaat masala
- 1 tsp turmeric powder
- 3 tsp Chopped coriander leaves
- 1 tbsp oil
- Coconut mint chutney
- 2 tablespoon chopped coconut
- 1 tablespoon white daliya(chana)
- 2 tablespoon mint leaves
- 1/2 tsp tamarind paste
- 1 inch ginger
- 1 garlic clove
- For tempering
- 1 tsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp urad dal
- Pinch hing/asafoetida
Instructions to make Stuffed Idli with coconut mint Chutney
- For idli batter- soak all idli ingredients for 3 hours. Wash wel drain water and grind to a smooth thick frothy.add water while grinding if needed.add liltle water.grind little coarsely.take idli batter in a untensil and set for 5 to 6 hours in a warm place until the batter ferments and rise wel.the batter must rise and turn up fluffy but not turn sour
- For stuffing- boil 2 medium size potato.peel it and mash it add peas. Take a pan add oil.add mustard seeds cumin seeds saute till they splutter.add curry leaves ginger and chopped green chilli dry masala spices chaar masala and saute for 2 minutes.add mashed potatoes and peas salt mix wel add chopped coriander leaves mix and keep aside. Once it cools down make small bal and give flatten shape and keep aside
- Take a idli stand kee water for heating. Take a plate grease with oil pour little idli batter in each depression add small flatten ball stuffing in centre.again cover the stuffing with idli batter. Now keep the idli plate in steamer and steam it for 10 to 12 minutes.after 10 minutes let it get cool than remove it and serve with coconut mint chutney
- For coconut mint chutney: take all above mentioned ingredients and grind it add lilte water of require and make a smooth paste.for tempering take a pan add oil add mustard seeds cumin seeds urad dal pinch hing curry leaves and pour on chutney.
- Note all different types of chutney can be served with idli. All different chutney recipe will be post and share soon..
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