Stuffed Idli

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Ingredients For Making Potato Masala

1. Cook potatoes and carrot in pressure cooker.
2. Peel the skin and mash it.
3. Cut onions and chillies into long thin slices.
4. Cut tomatoes finely.
5. Heat oil in a frying pan, add the seasonings, when it splutters add onions, chillies, fry till light brown.
6. Put tomatoes and fry for two more minutes.
7. Add thick tamarind extract, salt, turmeric powder and half a cup of water.
8. When it starts boiling add mashed potatoes and carrot.
9. Stir well and reduce the flame.
10. When the masala becomes thick, remove from fire and serve hot.
11. Lime juice can be substituted for tamarind. (Which is to be added just before removing from fire)

1. Soak dal and rice separately for 3 hours.
2. Grind dal till smooth and frothy.
3. Grind rice to fine rawa consistency.
4. Before removing from grinder mix salt and ground dal to the rice mixture well.
5. Keep in a large container, so that there is enough space for the batter to raise.
6. Grind the batter previous day itself so that the batter is fermented for at least 15 to 20 hours.
7. Next day morning mix the batter well and pour in greased Idli plates and steam for 7 to 8 minutes in pressure cooker.
8. Make thick potato masala. While, steaming Idlis pour little batter in each plate, keep little potato masala and pour little more batter on top, so that masala is inside.
9. Steam till done. Serve with red-coconut chutney and sambar.