Idli stuffed with Channa Dal and Jaggery is called Chenai Idli in the southern region of India. The two recipes below are variation of same where the stuffing is Potato in one and Capsicum and Masala in another.
Ingredients for Potato Stuffing
Potato – 3 (medium sized) – boiled, peeled and crumbled
Onion -1 (finely chopped)
Green Chilli – 2 (finely chopped)
Grated Ginger – 1 tsp
Turmeric Powder – 1 tsp
Curry Leaves – 1 spring (finely chopped)
Mustard (Rai) – ½ tsp
Black Gram (Urad Dal) – ½ tsp
Oil – 2 tsp
Salt to taste
Cilantro (Dhania Leaves) – 1 tbsp (finely Chopped)
Ingredients for Capsicum Masala Stuffed Idli
Oil – 2 tsp
Jeera (Cumin) Seed – ½ tsp
Onion – 1 No (finely chopped)
Tomatoes – 2 (crushed)
Capsicum – 1 No (finely chopped)
Potato – 1 No (Boiled, Peeled and Crumbled)
Chili Powder – ¼ tsp
Turmeric (Haldi) Powder – ¼ tsp
Coriander (Dhania) Powder – 1 tsp
Garam Masala – 1 pinch
Salt to taste
Common for both
Idli Batter – 2 cups
Preparation for Potato Stuffed Idli
Heat the Oil in a pan. Add Mustard. When it crackles, add Urad Dal. When the Dal turns brown, add Grated Ginger and Green Chilli.
Add the crumbled Potato, salt and Turmeric. Mix well and cook for a couple of minutes. Switch off the flame.
Add Cilantro. Mix well.
Make small flat sized patties (Size should be smaller than Idlis which are to be cooked).
Preparation for Capsicum/Green Pepper Stuffed Idli
Heat the Oil in a pan. Add Jeera and allow it to crackle. Add Onion and stir fry in medium flame till the Onion becomes light brown.
Add the crushed Tomato. Cook for 4 to 5 minutes.
Add Capsicum, Chilli Powder, Dhania Powder, Garam Masala, Turmeric Powder and Salt.
Mix and continue cooking till the raw smell goes away.
Add the crushed Potatoes and 1 to 2 tbsp of water. Cook for another couple of minutes.
Add Coriander leaves and keep aside.
Making of Stuffed Idlis
Grease the Idli Mold with Oil or Ghee. Stir the Idli Batter well. Drop a little batter to each Idli mold. Place Tomato Patties in half the number of the mold cavities. And place 1 tbsp each of Capsicum Masala in each of the other half number of molds.
Now Pour 1 ½ tbsp each of batter over these stuffing. Steam them for 12 minutes.
Remove the molds with the Idlis and keep aside for 2 minutes. Remove each Idli with a small flat spoon dipped in hot water.
Serve the Idlis with Red Coconut Chutney.
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