Crispy Malabar Spice Stuffed Idli

About Crispy Malabar Spice Stuffed Idli

Ingredients

• Rice semolina (idli rawa) 1 cup
• Beaten rice (poha) ¼ cup
• Split skinless black gram (dhuli urad dal) ¼ cup
• Salt to taste
• Oil for greasing
• Stuffing
• Mixed vegetables 2 cups
• Oil 1 tsp
• Green chillies, finely chopped 2
• Curry leaves 5 to 6
• Split skinless black gram (dhuli urad dal) ½ tsp
• Mustard seeds ½ tsp
• Sambhar powder ½ tsp
• Salt to taste
• For serving
• Sambhar as required
• Low calorie green chutney as required

How to Make Crispy Malabar Spice Stuffed Idli (Stepwise Photos)

Method

1. To make the idli batter, wash and soak the rice semolina and beaten rice in water in a large bowl for at least 2 hours. Wash the split black gram thoroughly and soak it in water in another bowl for at least 4 hours.
2. Blend the rice semolina and beaten rice in a blender to a smooth batter and transfer into a deep bowl.
3. Grind the split black gram separately to a smooth paste with a little water till fluffy. Transfer into the same bowl. Add salt and mix thoroughly. Cover and keep in a warm place to ferment for 6 to 8 hours.
4. To make the stuffing coarsely grind the mixed vegetables in a blender without adding water.
5. Heat oil in a non-stick pan, add green chillies, curry leaves, split black gram and mustard seeds and saute till the seeds splutter and the gram turns a light brown.
6. Add vegetables and salt and saute for 3 to 4 minutes. Divide the stuffing into 15 equal portions.
7. Heat sufficient water in a steamer and grease the idli moulds. Put a spoonful of the idli batter into each greased idli mould. Place a portion of the stuffing over it and pour another spoonful of idli batter the idli batter to cover the stuffing.
8. Keep the moulds in the steamer, cover with the lid and steam for 10 to 12 minutes. Wait for 1 minute and take out the idlis.
9. Take the moulds out and let them cool slightly. Demould the idlis and set aside to cool.
10. Heat sufficient oil in a kadai, slowly slide in the idlis, a few at a time, and deep fry till golden and crisp.
11. Arrange them on serving plates and serve hot with sambhar or green chutney.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps