Double Decker Idlis Stuffed with Potato and Chutney
by Tarla Dalal
In South India, idli is everyday fare, made once a day or sometimes even more frequently. As a result, nobody gives it a second thought.
However, this recipe will make you stop and pay some attention to the versatility of the humble idli. In this yummy recipe, we have cooked the idli batter with a layer of tasty potato bhaji and coconut chutney.
Both being tongue-tickling delights, they transform the idlis into a super duper snack that will be loved by young and old alike.
The Double Decker Idlis Stuffed with Potato and Chutney is not only tasty but also filling, so you can serve it as a sumptuous tea-time snack to keep your kids and family satiated till dinner time.
Alternatively, you can even cut it into twos or fours and serve as a starter. Allow the idlis to cool slightly after cooking, otherwise it will be difficult to demould them.
Try other idli based treats like the Stuffed Spinach Idli and the Stuffed Rava Stuffed Rava Idli Vegetable Sandwich .
Double Decker Idlis Stuffed with Potato and Chutney recipe - How to make Double Decker Idlis Stuffed with Potato and Chutney
Preparation Time: Cooking Time: Total Time:
Makes 25 idlis
2 3/4 cups idli batter
1 tsp oil for greasing
For The Potato Bhaji
1 cup boiled , peeled and mashed potatoes
2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
5 curry leaves (kadi patta)
2 green chillies , slit
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1/2 cup finely chopped onions
1/2 tsp chilli powder
2 tbsp coriander (dhania)
salt to taste
To Be Blended Into Thick Coconut Chutney (using 1/4 Cup Of Water)
4 tbsp freshly grated coconut (nariyal)
2 tbsp roasted chana dal (daria)
1 tsp roughly chopped green chillies
2 tbsp chopped coriander (dhania)
3 curry leaves (kadi patta)
salt to taste
For Serving
sambhar
coconut chutney
For the potato bhaji
- For the potato bhaji
- Heat the oil in a broad non-stick pan and add the mustard seeds and urad dal and sauté on a medium flame for 1 minute.
- Add the curry leaves, green chillies, asafoetida, turmeric powder and onions and sauté on a medium flame for 1 to 2 minutes.
- Add the potatoes, chilli powder, coriander and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Discard the green chillies and keep aside.
How to proceed
- How to proceed
- Grease the idli stand with a little oil and put 1 tbsp of the idli batter in each mould and spread it lightly.
- Put ½ tsp of the prepared coconut chutney and 1 tsp of the potato bhaji.
- Cover it with ½ tbsp of idli batter over the bhaji in each mould. Steam in a steamer for 12 minutes or till the idlis are cooked.
- Repeat steps 1 to 3 to make more idlis.
- Allow the idlis to cool slightly and demould them.
- Serve warm with sambhar and coconut chutney.
| Energy | 37 cal |
| Protein | 0.8 g |
| Carbohydrates | 3.5 g |
| Fiber | 0.6 g |
| Fat | 2.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 117.6 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 3.1 mg |
| Folic Acid | 4.4 mcg |
| Calcium | 7.9 mg |
| Iron | 0.2 mg |
| Magnesium | 2.7 mg |
| Phosphorus | 8.7 mg |
| Sodium | 3.2 mg |
| Potassium | 41.3 mg |
| Zinc | 0.2 mg |
This recipe of stuffed idlis was something very different, the potato bhaji was sandwiched between the idlis making it really great in taste and look .The most important is to serve it with hot sambhar and coconut chutney.