OIL - 2 TSP

firstly, in a large kadai heat 2 tsp oil and splutter 1 tsp mustard, ½ tsp cumin, 1 tsp chana dal, pinch hing and few curry leaves.

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ONION- HALF CHOPPED

add ½ onion, 2 chilli and ½ tsp ginger paste

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SAUTE WELL

saute slightly until the onions shrink

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TURMERIC - HALF TSP

now add ½ tsp turmeric and ½ tsp salt. saute for a minute until the raw flavour of turmeric goes away

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POTATO - 3 BOILED

add 3 potato and mix well

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WELL COMBINED

mix and mash until everything is well combined

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CORIANDER - 2 TBSP

further, add 2 tbsp coriander and mix well. aloo masala stuffing is ready. keep aside

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RAVA - 1.5 CUP

firstly, in a pan heat 2 tsp oil and roast 1½ cup rava.

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TURNS AROMATIC

roast until the rava turns aromatic. cool completely and transfer to a large bowl.

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CURD - 3/4 CUP

add ½ tsp salt and ¾ cup curd. mix well.

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MIX WELL

add 1 cup water or as required and mix to form idli batter consistency batter. rest for 10 minutes, or until the rava absorbs the water.

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ENO - HALF TSP

further, add ½ tsp eno and 2 tbsp water.

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FROTHY BATTER

mix gently, forming a frothy idli batter

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IDLI MOULDS FILL HALF

mix gently, forming a frothy idli batter

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ALOO STUFFING

place a small ball sized aloo masala. make sure to adjust the size of aloo masala based on the size of idli stand.

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COVER WITH BATTER

cover the aloo masala with idli batter

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STEAM - 12 MINUTES

cover and steam for 12 minutes or until the idli is cooked completely.

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READY TO EAT

finally, enjoy stuffed idli with chutney or as it is.

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