Stuffed Idli

I came to know about this Blogging Marathon in December through Priya’s Versatile Recipes, when I was thinking to join, found the registration was closed, waited for next month, still I missed the last date. I need to thank srivalli for accepting me for late registration.

My first theme is kids Lunch box recipes; lunch box recipe is an easy task, but when it comes to kids, it’s a tough task. My twin girls are three year old and started two hours schooling from last year. Couple months back they started to take lunch once in a week. I started to try lunch box foods, that too for picky eaters it’s really a tough time to find a good recipe.

Today’s recipe is Stuffed Idli. Few weeks back my little once started to eat idli only with milk, but they love to eat like that so planned this stuffed idli with milk for lunch. It worked for me. Instead of milk you can use chutney or curd.

Ingredients:

Idli batter	as needed
Carrot	1 small size
Beans	5-6
Cauliflower	¼ cup
Potato	1 small
Onion chopped	¼ cup
Green chili	1
Garam masala	½ tsp
Pav baji masala	½ tsp
Coriander leaves	few
Salt
Oil

 

Direction:

1. Using food processers chop the vegetables. Boil potato and peel the skin and mash it.
2. Heat oil in a pan, sauté onion and green chili until pink, now add the vegetables and cook until raw smell goes. In this stage add mashed potato.
3. Now add garam masala, pav baji masala and enough salt cook for another 2 minutes. Add coriander leaves and turn off the stove and allow it to cool completely.
4. Meanwhile grease the idli molds and pour one tablespoon idli batter. Add one tablespoon vegetable stuffing and cover with another tablespoon of batter.
5. Steam cook for 10 minutes and serve with chutney.

Tip:

Curd (Thalicha thayir) is a nice combination for idli.

Thalicha thayir

Fry mustard seeds, urad dal, dry red chili and ½ cup onion, add to 1 cup curd with salt.

 

 Blogging Marathon page for the other Blogging Marathoners doing BM#25

 

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