Monday, November 28, 2011

Stuffed Idly

Idly, once again!!! Yes, today’s tiffin is yet another version of the good old idly. It received mixed comments from my family, though everyone accepted it as a good idea.
Ingredients (serves 4)
Idly batter – 16 ladles
Potatoes – 2
Bell peppers – 2
Carrot – 1
Chilli powder – 1 tbsp
Turmeric powder – ½ tsp
Salt to taste
Finely chop the potatoes and bell peppers. You also use other vegetables of your choice. Grate the carrot. In a pan, heat a tbsp of oil. Sauté the vegetables with salt, chilli powder and turmeric powder nicely. The sautéed vegetables must be dry and not watery.

Grease the idly plates with some oil and pour half a ladle of the idly batter in each hole. Add a tablespoon of the sautéed vegetables in all the holes. Cover the holes with another half ladle of idly batter.

Steam the idly plates for about 6 – 8 minutes or until the idlys are done. Serve hot, stuffed idlys with chutney or tomato sauce.