Crispy Malabar Spice Stuffed Idli

Methods

• To make the idli batter, wash and soak the rice semolina and beaten rice in water in a large bowl for at least 2 hours. Wash the split black gram thoroughly and soak it in water in another bowl for at least 4 hours.
• Blend the rice semolina and beaten rice in a blender to a smooth batter and transfer into a deep bowl.
• Grind the split black gram separately to a smooth paste with a little water till fluffy. Transfer into the same bowl. Add salt and mix thoroughly. Cover and keep in a warm place to ferment for 6 to 8 hours.
• To make the stuffing coarsely grind the mixed vegetables in a blender without adding water.
• Heat oil in a non-stick pan, add green chillies, curry leaves, split black gram and mustard seeds and saute till the seeds splutter and the gram turns a light brown.
• Add vegetables and salt and saute for 3 to 4 minutes. Divide the stuffing into 15 equal portions.
• Heat sufficient water in a steamer and grease the idli moulds. Put a spoonful of the idli batter into each greased idli mould. Place a portion of the stuffing over it and pour another spoonful of idli batter the idli batter to cover the stuffing.
• Keep the moulds in the steamer, cover with the lid and steam for 10 to 12 minutes. Wait for 1 minute and take out the idlis.
• Take the moulds out and let them cool slightly. Demould the idlis and set aside to cool.
• Heat sufficient oil in a kadai, slowly slide in the idlis, a few at a time, and deep fry till golden and crisp.
• Arrange them on serving plates and serve hot with sambhar or green chutney.