How to make Stuffed Idlis-SK Khazana -
These stuffed idlis make an interesting snack
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Idli batter, Medium potatoes
Cuisine : South Indian
Course : Snacks and Starters
For more recipes related to Stuffed Idlis-SK Khazana checkout Mini Tempered Idlis, Mysore Masala Paniyaram - SK Khazana, Spot Idli , Idli Skewers . You can also find more Snacks and Starters recipes like Batata Vada Thyme Paneer Sliders Gebna Makleyah (Egyptian Oven-Fried Cheese) Vegetable Frankies
Stuffed Idlis-SK Khazana Recipe Card
India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture.
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.
Prep Time : 16-20 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Stuffed Idlis-SK Khazana Recipe
Idli batter 2 cups
Medium potatoes boiled, peeled and mashed 2-3
Oil 1 tablespo
Mustard seeds 1/2 teaspoon
Asafoetida (hing) 1/4 teaspoon
Curry leaves shredded 1 teaspoon
Green chilli finely chopped 1
Ginger finely chopped 1 teaspoon
Garlic finely chopped 1 teaspoon
Salt to taste
Turmeric powder 1/4 teaspoon
Fresh coriander leaves finely chopped 1 tablespoon
Method
Step 1
Heat oil in a non-stick pan. Add mustard seeds and sauté till the seeds splutter.
Step 2
Add asafoetida and curry leaves, mix and let the leaves crackle. Add green chillies, ginger and garlic, mix and sauté well.
Step 3
Add potatoes and mix. Add salt, turmeric powder and coriander leaves and mix well. Add some water, mix, cover and cook till the mixture dries. Remove from heat and set aside to cool.
Step 4
Heat sufficient water in a steamer.
Step 5
Half fill greased idli moulds fitted on a stand with the idli batter. Put some cooked mixture over the batter and top with some more batter.
Step 6
Place the stand in the steamer, cover and steam for 8-10 minutes.
Step 7
Take the moulds out of the steamer and let them stand for a while. Demould the idlis and serve hot with coconut chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
