Sambar Stuffed Idli & Chutney Stuffed Idli.

 Sambar Stuffed Idli & Chutney Stuffed Idli.

Yes, you read it right; sambar stuffed inside usual Rice Idli and coconut chutney stuffed Idli. But how can one stuff Sambar or chutney inside the idli, one may wonder. See how it is done!
This ‘all in one’ Sambar Idli or Chutney Idli tastes just the same as Idli soaked in sambar or Idli eaten with coconut chutney. By this new method you can take these Idlies on a picnic or during your travel, with ease and without hassle of carrying sambar or chutney in a separate vessel and additional spoons, ladle etc. You can just bite into the delicious Idli like you eat a ‘burger’.  

Sambar Stuffed Idli.
Ingredients.
 1) Cooked mashed toor dal – about 3-4 tablespoons.  2) Thick tamarind juice from about ½ sized lime. 3) Jaggery – one teaspoon. 4) vegetables – green peas, finely cut onions and tomato, all uncooked (or any other cooked vegetables of your choice for the sambar) – about 3-4 table spoons. 5) Sambar powder – 1 to 1 ½ teaspoons.  6) Salt as needed. 6) Standard overnight fermented Idli batter.

All ingredients: Cooked mashed toor dal, Vegetables- onions, tomato & peas., Jaggery, Tamarind, Sambar powder & salt.

Method.

Mix well all the items 1 to 5 above to make a thick paste, the ‘sambar mix’, and divide it into portions according to the number of Idlies (Say about 4-6 in this case) you are going to make. 

Pour only 50% of the Idli batter into the oil greased idli moulds, and spread it thin, gently till the very edge. 

50% batter spread on the moulds and 'sambar mix' gently deposited on it.

Carefully and gently deposit the sambar mix on the batter.

Deposit one more layer of batter carefully to cover up the sambar mix. 

'Sambar mix deposited in all and covetred with batter in two of them.

All 4 idlies fully covered and inside the cooker.

Steam the Idlies in a cooker for 10-12 minutes. 

Cool it, carefully take out the Idlies and serve hot; if needed reheat just before serving, after separating from the mould.

Ready to eat with butter and with apple juice for breakfast.

Stuffed Sambar Idli is now ready to eat; bite directly into the Idli like eating burgers.

Topping it with some Idli Chutney Podi and/or butter or ghee is optional.

Preparation time if cooked toor dhal and batter are ready is about 20 -25 minutes

Can make 4-6 Idlies with the above amount of ‘Sambar Mix’ and serves 2-3 persons.

Chutney Stuffed Idli.

Steps are similar to the Sambar stuffed Idli. 

Ingedients.

Only TWO;  coconut chuney made with very little water, like a thick almost dry paste

and standard overnight fermented Idli batter.

Only 2 ingedients - Coconut Chutney and Idli batter. 

Method.

Steps of making Chutney stuffed Idli are similar to that of doing it with the ‘Sambar Mix’.

50% batter spead on the mould and chutney mix deposited on it.

Chutney being covered with one more layer of batter.

Cooked Chutney Stuffed Idlies on Breakfast plate with butter and Chutney podi if preferred.

Preparation time – about 15-17 minutes if Chutney and batter are ready.

Serves 2 - 4 – 6 or more persons depending on quantity used. Being bigger Idlies one can eat only 2 or 3 or maximum 4 at a time.  

Special Note.

You may make more Idlies and store them in plastic boxes in the freezer compartment for 5-10 days or even longer. Before re-use, take it out and reheat in a microwave or re-steam it in a cooker for 2-3 minutes.