Stuffed Idli Ke Pakodey

• Produce

  • 2 tbsp Beans
  • 2 tbsp Cabbage
  • 1 Carrot
  • 2 Chillies, green
  • 1 Coriander, leaves
  • 1 Green bell pepper
  • 1/2 cup Green peas, frozen or fresh
  • 1 Onion
  • 2 Potatoes

• Condiments

  • 1/2 tbsp Lime juice

• Baking & Spices

  • 1/2 tsp Black pepper, Powder
  • 1 Salt as required
  • 1/2 tsp Turmeric, powder

• Oils & Vinegars

  • 1 Oil - as required

• Nuts & Seeds

  • 1/2 tsp Cumin seeds

• Other

  • 2 cup Besan
  • 10 Idli

Found on archanaskitchen.com

Description

Ingredients

• 10 idli
• 1 onion, chopped
• 1/2 teaspoon cumin seeds
• 1 green bell pepper, chopped
• 1/2 cup green peas, frozen or fresh
• 1 carrot, chopped
• 2 tablespoons beans, chopped
• 2 tablespoons cabbage, shredded
• 2 potatoes, boiled
• salt as required
• 2 green chillies, chopped
• 1/2 teaspoon black pepper powder
• coriander leaves, chopped
• 1/2 tablespoon lime juice
• 1/2 teaspoon turmeric powder
• oil as required
• 2 cup besan 

Directions

• To begin with the Stuffed Idli ke Pakodey Recipe, heat oil in a pan and add cumin seeds. Once cumin seeds starts crackling add chopped onions and saute until translucent.
• Add all chopped vegetables except potato. Saute for 8-10 minutes or until they are cooked.
• Add turmeric powder, salt, green chillies, black pepper powder, lime juice, boiled potato and coriander leaves. Mix well and saute it for another one minute.
• Slice each idli from the center into two halves Spread the mixture on one half and cover it with the other half.
• Do this with rest of the idlis and keep them aside. Now make a batter of medium consistency using gram flour, salt and water
• Heat oil in a kadhai. Now dip the stuffed idli one by one into batter and deep fry until golden brown and crisp. Keep them on a paper towel and cut the idlis into half and serve them.
• You can serve Stuffed Idli ke Pakodey Recipe with Dhaniya Pudina Chutney or Tomato Garlic Chutney for your tea time.