Aloo idli/ Potato idli

 Aloo idli/ Potato idli 

Aloo idli (Potato idli) is a quick,  healthy and tasty variation to the traditional idli. It is unique, soft, spongy and differently flavoured idli. 

Quick tips -

1. Take raw potatoes. Wash it, peel it and chop it.

2. Instead of eno... 1 tsp baking powder can be added. 

Ingredients for potato batter -

2 potatoes chopped

1 inch ginger 

2 tbsp water

For mixing - 

1 cup suji

To taste salt

1/2 cup curd

1/4 cup water

2 green chilli grated 

1 tsp chilli flakes

1 tsp sambar masala powder

3- 4 tbsp coriander leaves chopped

1 small packet (1 tsp) Eno

1 tbsp water

For tempering -

2 tsp cooking oil

1 tsp white urad dal

1/2 tsp chana dal

1 tsp mustard seeds 

Method - 

1. Take a mixer jar. Add peeled  chopped potatoes, ginger and water. 

2. Grind it to a smooth batter. 

3. Take a mixing bowl. Add suji, salt and curd. Mix. 

4. Add potato batter and mix. 

5. Add 1/4 water and mix well. 

6. Cover and keep aside for 15- 20 minutes. 

7. In a small pan heat oil. Add urad dal, chana dal, mustard seeds and let it splutter for a second. Switch off the flame and let it cool completely. Tempering is ready. 

8. After 20 minutes add tempering on the batter. Add green chilli, chilli flakes, sambar masala powder and coriander leaves. Mix well. 

9. Mix well.

10. Before steaming the idli add eno and 1 tbsp water. Mix well. Batter will become frothy. 

11. Mix.

12. Grease idli moulds properly. Heat little water in the idli cooker. Pour batter in the greased  idli moulds. 

13. Place idli stand in the cooker and cover it with lid.  Steam for 15 minutes on high flame. Switch off the flame and let it sit for 5 minutes. 

14. Open the lid. Perfectly steamed idlis. 

15. Remove the idlies out from the moulds. 

16. Place it in the bowl. 

17. Transfer to a serving plate. 

18. Serve with sambar and chutney. 

Cook, Click & Post before you have a toast!