Stuffed Idli and Masala Dosa

Hey guys! There are two recipes I am posting today which can be made for dinner or breakfast. The stuffing is not the classic masala dosa stuffing it is made for the stuffed idlis which can be used to make masala dosa also. The same batter and stuffing will work for both the dishes. So lets get cooking….

Ingredients:

For batter:

Rice – 3 cups

White urad dal – 2 cups

Poha/flattened rice – 1/2 cup

Rava – 1/4 cup

Salt as per taste

Water

For stuffing:

Boiled potatoes – 6 large

Onions (finely chopped) – 3 large

Capsicum (finely chopped) – 1 large

Ginger paste – 1 tsp

Mustard seeds/Rai – 1 tsp

Jeera/Cumin Seeds – 1 tsp

Red chili powder – 2 tsp

Cumin-coriander powder – 1 tsp

Sambhar Masala powder – 2 tsp

Garlic (grated) – 1 tsp

Oil – 2 tbsp

Asafoetida/Hing – 1/4 tsp

salt as per taste

Method:

For batter:

1) Soak the rice and urad dal in separate bowls for 5-6 hours. After 6 hours Grind the rice and urad dal into a smooth paste and mix them together. Wash and soak the poha and grind it into smooth paste. Mix the grind poha and rava to the rice and urad dal batter and cover and rest it for another 6-7 hours.

2) After 7 hours it will have fermented. Using a laddle mix it all again. Now add salt and water to it to make it little loose batter. Do not make it too loose or else the idli will not form well.

For stuffing:

1) In a wok take the oil. Add the hing, jeera and rai and let them crackle. Now add the ginger paste, garlic and saute for a few seconds.

2) Now add the capsicum and saute till it becomes little soft. Now add the onions and sate till they become pink. Roughly chop the boiled potatoes and add them to the onions.

3) Now add the red chili powder, cumin-coriander powder, salt and sambhar masala and mix and mash it all well together.

4) Let the stuffing cool down.

For stuffed idli:

1)Take the idli stand and grease it with oil. Now fill the mould with little batter (only 1/4 of the mould. Now take the a spoonful of stuffing in your hand and press it in between your palms a little. Place this stuffing in the batter filled in the mould. Now cover this stuffing with more batter to completely fill the mould.

2) Steam the idli for 15-20 minutes on fast flame. Once done let it cool a little and un-mould the idlis. Serve warm with coconut chutney.

For dosa:

Take a non stick pan. Now pour a ladleful of batter and spread and make dosa. Grease it with ghee/clarified butter and once it starts to brown a little add the stuffing in between and spread it across the dosa. Serve hot with chutney.

This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla.

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shail View All →

I am a lawyer by profession but love to cook. Being a foodie myself I keep trying variations with my recipes. My blog is all about my experiments and experience with food. You can follow me on instagram, twitter and facebook all having handles alawyerskitchen. I am also on the food reviewer panel with GoToChef, which is the perfect platform to check out reviews on various food products and also find recipes using the same. You can also find me on blogchatter https://www.theblogchatter.com/user/shailparekhthosani
and pinterest https://in.pinterest.com/alawyerskitchen2018/

49 Comments Leave a comment

  1. Idli is love. Whenever it comes to prepare a subtle dish for our breakfast or evening tiffin, we keep dosa or idli in our list. Loved your take on that. And I love that sambar.

    Like

  2. I make stuffed idlis but never tried stuffing them with potatoes. This is a great idea and I will surely try it out. Thanks for sharing the recipe.

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  3. Oh what a coincidence that I had dosa planned for a Sunday brunch tomorrow and my, my your recipe is right there on time. Shall try and let you know….What a delicious twist loved it!

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  4. Idli’s can be stuffed too? I am really amazed at this, always had flavored IDLI , never tried stuffed one. This stuffed Idli can become a light yet different starter for the party night too.Less work and more variety to the table.

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  5. This is going to sound weird coming from a true-blue South Indian. I don’t like Masala Dosas. I don’t like the aloo combo with dosa for some reason. I can eat the masala separately as I love aloo and relish the dosa too…just not together. And I have never tired stuffed Idlis…so this recipe is definitely on for the next week when the batter is ready.

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  6. My kids all-time favourite Dosa and idli. Stuffed idli and dosa seems perfect for breakfast and dinner. Healthy and delicious. I will sure try these recipes.

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  7. Omg stuffed idli and Masala dosa; Both are my favorite. I am drooling over the names themselves. I never tried Stuffed idli; your recipe seems quite easier for a person like me. I will surely check this out!

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  8. Stuffed dosa is loved by everyone in my family. I am very bad in making it. I’m bookmarking it so that I can try it later.

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