Stuffed Idli and Sambhar

Presenting to you idli-sambhar with a twist to try this week.. This post is dedicated to my mama, I miss her delicious food everyday, This is one of the dishes made by her while she was visiting me. @asaria.shabana Don't get discouraged by the size of the recipe, a little bit of prep a few hours in advance is all it requires to cook up this goodness. I love how versatile this dish is- make just the stuffed idli and serve with ketchup and chutney for a tea-time snack or make it a full meal with the sambhar. Yogurt is non-dairy from @biofoodproducts and l FORGOT TO MENTION that I shallow fried the idli before serving to make the sides crispy.

Ingredients

Idli

• 1 cup semolina
• 1 cup yogurt
• 1 1/2 tsp Eno
• Salt, to taste
• 1/2 cup water
• Some ketchup, to paste and to serve

Potato Mash Stuffing

• 2 potatoes, boiled and mashed
• 1 green chilli, chopped
• 1/2 lemon
• Salt, to taste
• 1/2 tsp turmeric

Green Chutney

• 2 cups cilantro
• 1/2 cup mint leaves
• 1 inch ginger
• 3 green chillies
• 7 peanuts
• Juice of half a lemon
• Salt, to taste

Coconut Chutney

• 1/2 cup coconut, grated
• 2 tbsp raw mango, grated
• 3 green chillies
• 1 cup cilantro
• 1 1/2 tbsp sugar
• 3 tbsp yogurt
• A pinch of asafoetida
• 1/4 tsp mustard seeds
• Salt, to taste

Sambhar

• 1 cup toor dal (yellow split pigeon peas)
• 1 tbsp oil
• 1 large onion, sliced
• 1 large tomato, chopped
• 15–20 peanuts
• 2 green chillies
• 1/2 tsp turmeric
• 1 tsp red chilli powder
• 1 1/2 tbsp sambhar masala
• Juice of half a lemon
• Salt, to taste
• Cilantro, to garnish

Method

• For idli, mix semolina, yogurt and salt in a bowl. In a separate bowl, combine water and Eno and then add to semolina mix.
• Grease the bowls of idli steamer with oil, add batter and steam for 10–15 minutes.
• Remove idli and set aside to cool.
• For the stuffing, mix together all ingredients and make small patties the size of idli.
• For the green chutney, blend all ingredients to make a smooth paste.
• For the coconut chutney, blend coconut, mango, sugar, salt, yogurt, green chillies, cilantro. Heat a pan, add oil, asafoetida and mustard seeds and add to the chutney.
• For sambhar, boil the dal with salt and turmeric and blend.
• Heat oil in a pan, add onion, green chillies and peanuts.
• Once the onion turns slightly pink, add tomato, red chilli powder, sambhar masala.
• Let it cook until tomatoes are tender and then add the blended dal.
• Add lemon juice and cilantro.
• You can add water as required to attain desired consistency.
• For the stuffed idli, slice the idli from the middle, paste ketchup on one side and green chutney on the other.
• Place the potato patty in the middle and lightly press the idli to stick.
• Serve with coriander chutney, ketchup and sambhar.

Let me know when you try it!

xoxo

Zeeya J