Name: Cheesy stuffed idli tadka recipe by Hetal Agarwal at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 3
Ingredients: FOR IDLI BATTER; 2 Cups Rawa; 1 cup Dahi; Salt to taste; For stuffing; 2 tbsp Oil; 1 tsp mustard seeds; 4-5 Curry Leaves; 1/2 cup chopped onions; 1/2 cup potatoes boiled and mashed; 1/2 cup grated paneer; 1/4 cup chopped tomatoes; 1/4 cup boiled and coarsely mashed peas; 1 tsp red chilli powder; 1 tsp Coriander powder; 1 tbsp maggi masala e magic; 1/4 tsp turmeric powder; 1 tbsp finely chopped Coriander leaves; 1/2 cup Grated Cheese; For tempering(optional); 1 tbsp oil; 1 tsp mustard seeds; 1 tbsp chopped curry leaves; A big pinch red chilli powder

Ingredients Serving: 3

FOR IDLI BATTER
2 Cups Rawa
1 cup Dahi
Salt to taste
For stuffing
2 tbsp Oil
1 tsp mustard seeds
4-5 Curry Leaves
1/2 cup chopped onions
1/2 cup potatoes boiled and mashed
1/2 cup grated paneer
1/4 cup chopped tomatoes
1/4 cup boiled and coarsely mashed peas
1 tsp red chilli powder
1 tsp Coriander powder
1 tbsp maggi masala e magic
1/4 tsp turmeric powder
1 tbsp finely chopped Coriander leaves
1/2 cup Grated Cheese
For tempering(optional)
1 tbsp oil
1 tsp mustard seeds
1 tbsp chopped curry leaves
A big pinch red chilli powder

Instructions

For idli batter
Soak 2 cups rawa with 1 cup of dahi for an hour.
Add some water and keep the normal consistency of idli batter.
Add salt to taste.
For stuffing
Add oil in apan and add rai and curry leaves.
Now add finely chopped onions and green chillies.Saute till onions turn pink.
Now add finely chopped capsicum and saute for few minutes.
Now add finely chopped tomatoes and mashed potatoes.Mix well.
Now add boiled peas and saute well.Add grated paneer along with salt and all the masalas.
Lastly add finely chopped coriander leaves and mix well.
Your stuffing is ready.Keep it aside.
Final assembling
Grease the idli mould properly with oil on all sides.
Now fill the moulds half with the batter.
Now place some stuffing over it in the centre.Top witha tbsp of grated cheese.
Again spread the idli batter over it and seal the stuffing from all sides.
Steam the idlis in the steamer for around 15 minutes or till the toothpick comes out clean.
Cool the idlis and cut all the idlis in half.
For tempering(optional)
Now heat a tsp of oil in a non stick pan and add mustard seeds,curry leaves and pinch of red chilli powder.
Spread the tempering evenly over the pan and saute all the idlis until slightly brown and crisp.
Serve it along with coconut chutney.

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