Stuffed Idlies(Extra Puffy)

INGREDIENTS

INGREDIENTS FOR IDLI BATTER

Parboiled rice - 2cups
Urad dal - 1cup
Long grain rice - 1cup
Salt to taste
Cooked rice - handfull


FOR STUFFING:

Carrot (2) grate it& slightly cook in hot water
Salt to taste
Coriander � chop finely
Ginger - 2 (grate it finely)
Green chilli - 2(cut very thin & small bits)
Oil - 11\2 tsp
Fresh coconut - (grated)

METHOD

01. Soak par boiled rice, long grainrice & urad dal separately.
02. Let them soak atleast 5 to 6 hours.
03. First grind them separately to a smooth paste& mix together and grind again for 1 minute.
04. Mix cooked rice & grind for 1 more minute.
05. Remove and add salt,let it ferment for atleast 12�14 hours.
06. Heat oil, fry green chilli bits for a second and add slightly boiled grated carrot.
07. Fresh coconut, ginger& finally coriander on a low flame.
08. Fry for 2 more minutes till the water(in carrot)evapourated.
09. Remove from the heat, allow to cool.Keep aside.
10. Now check the idli batter is fermented(puffy).
11. Pour little batter in the idli moulds, place evenly a spoonfull above mixture.
12. Cover it with some more batter .
13. Pressure cook them for 8 to 10 minutes till idli is cooked.without whistle)Serve them hot with coconut chutney and sambhar.
14. Variations:- we can prepare with cooked green peas also.


Dahi idlis

1. Add spices to the curd & tempering. Keep in the fridge for 1 hour.
2. Serve hot idlis with chilled curd before serving.
garnish with coriander leaves; cashewnuts.
3. Variations:- We can prepare with cooked green peas also.