- 1.5 Cup Rawa/Sooji
- 1/2 Cup Yoghurt (Homemade)
- 1/2 Cup Yoghurt Water (Homemade Yoghurt Water)
- 1 Tsp Chana Daal
- 2 Tbsp Broken Cashews
- 1 Sachet of Eno
- 2 Tbsp Oil
- 1 Tsp Mustard Seeds
- 1 Tsp Grated Ginger
- 1 Tsp Chopped Green Chillies
- 1/4 Cup Chopped Carrot and Capsicum
- 1.5 Cup Mashed Potatoes
- 1 Tsp Coriander Powder
- Pinch of Garam Masala
- 1/4 Tsp Haldi
- 1/4 Tsp Red Chilli Powder
- Salt (According to Taste)
Prep: 30 minutes
Cooking: 30 minutes
- For the Filling – In a pan, add 2 tbsp oil and mustard seeds. To it add grated ginger and green chillies.
- Add Finely chopped carrot. Cook it well for 5-10 minutes.
- Add finely chopped Capsicum and dhania powder, a pinch of garam masala, haldi, salt, red chilli powder.
- Mix well and add mashed boiled potato.
- Close the stove and let it cool down.
- For the Idli Batter – Take 1.5 cups of sooji, to it add 1/2 cup of yoghurt and 1/2 cup yoghurt water.
- Add 1 tsp chana daal, salt, chopped cashew nuts.
- Mix well. If needed add little water. The batter should not be watery, it should be a thick batter.
- Add 1 sachet of Eno.
- For assembling – Take a steel glass and grease it with a little oil. To it add 1 spoon of batter to layer at the bottom.
- Make a thin cylindrical roll of your mixture and place it in the middle of the glass.
- Fill the rest of the glass with idli batter. Don’t fill the glass till the top since the idli will rise. Fill the glass till quarter.
- Preheat a cooker, add water in the cooker and place the glass in it. Cover the lid of the cooker and steam for 30 minutes on medium-low flame.
- Remove the lid after 30 minutes and remove the idli roll from the glass. In a pan- add little oil, mustard seeds, curry leaves, salt, red chilli powder and haldi.
- To this add the entire idli roll and cover it with the oil and masala mixture. Bring the roll to plate and cut it in small pieces.