Idly is one of the favorite tiffin item in south India and also most common in Tamil Nadu. But rava idly is different from normal idly. It is quick recipe and very tasty also. I thought to preparing rava idly in different way with stuffing. I am using idly rava to make this idly. We can use normal rava also. For preparing this, there are 3 steps. One is making batter, second one is making stuffing and the third one is making stuffed idly. This is very tasty and the idly will be more soft and spanjy. This idly is goes with puthina chutney, coconut chutney or chutney powder also.
For batter :
| Idly rava | : | 3 Cups |
| Urad dal | : | 1 Cup |
| Dry methy | : | 1 Tsp |
| Salt | : | To taste |
| Onion | : | 1 No |
| Potato | : | 4 Nos |
| Chopped ginger | : | 1/2 Tsp |
| Copped garlic | : | 1/2 Tsp |
| Curry leaves | : | Few |
| Turmeric powder | : | 1/4 Tsp |
| Chilly powder | : | 1/2 Tsp |
Making batter :
Soak urad dal and 1 teaspoon of dry methy (fenugreek) for minimum 30 minutes.
After 30 minutes, wash the dal and grind well. When the dal becomes nice batter, add idly rava and grind for another 3-4 minutes.
After that, transfer to the container and add salt. Keep the batter for 2-3 hours for foaming. Do not refrigerate. We can add chopped coriander leaves and mint leaves.
Boil the potato, peel off and smash it partially. Heat oil in a pan, add chopped onion, curry leaves and fry. Add chopped ginger, garlic and fry well. Add partially smashed potato, masala powders and salt and fry.
allow the stuffing cool in room temperature.
Heat water in idly pot,spread a clean cloth in idly plate.(We can use oil also) Pour some batter in the idly plate. Put the stuffing over the batter.
After some time, open the pot lid, check whether the idly cooked with fork spoon. After the idly cooked, transfer to the serving plate garnish with grated carrots and coriander leaves and serve hot.
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