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The ingredients needed to prepare Farali Stuff Idli with Curry leaves Chutney:
- Take 1 cup sama Rice(moriyo)
- Prepare 1/2 cup sago(sabudana)
- You need 3/4 cup Curd
- Prepare 1 tsp. Baking soda/fruit salt/eno anything
- Prepare For Stuffing:
- You need 3 boiled potatoes
- Provide 1 tbsp. Ginger chilli paste
- Get to taste Rock salt
- Prepare 1 tsp. Fresh turmeric
- You need 2 tbsp. Oil
- Provide 1/2 tsp cumin powder
- Use 1/2 tsp. Garam masala
- Prepare 1 tbsp. Desicated coconut
- Prepare to taste Rock salt
- Provide For Curry leaves chutney:
- Provide 1 cup fresh curry leaves
- Provide 1 tsp ginger chilli paste
- Prepare to taste Rock salt
- Prepare 1/2 cup curd
- Provide 1 tbsp desicated coconut
Steps to make Farali Stuff Idli with Curry leaves Chutney:
- Grind sago and Sama rice in a mixer jar and take in a bowl, add curd, salt and mix well and add 1/4 cup water, mix properly. Cover and keep it aside for 15-20 mins.
- For stuffing: Remove the skin of potatoes and chop into small pieces. Heat oil in a pan, add cumin seeds, curry leaves, ginger, chili paste, and fresh turmeric paste. Saute for a min. And add chopped potatoes salt and garam masala and mix well add 1-2 tsp of water and mix properly. Stuffing is ready.
- Now heat steamer grease oil in idli mould and place in a steamer. Add eno in a batter and pour 1 tsp. hot oil and water mixture. Beat well. And pour 1 tbsp mixture in an idli mould place potato stuffing in middle and again pour the batter. Cover idli cooker and steam for 10-12 min. Take out the idli plate and let it cool and demould. Stuff idli is ready.
- For curry leaves chutney: Wash curry leaves rinse and takes in a mixer jar, add chilli and ginger paste, salt and churn, add curd and desicated coconut and churn again. Chutney is ready.
- Take a serving plate, serve hot stuff idli, and curry leaves Chutney. Yummy tasty innovative Farali Stuff idli with curry leaves chutney is ready to serve.
Curry leaves chutney recipe for idli,dosa without using coconut. Yields Temper all the ingredients given under "to temper" and add to chutney. Mix well and serve with idli,dosa. This farali dosa has a wonderful, crispy texture if made thin and must be eaten immediately. If you make farali dosa too thick and have it later, it might be chewy.
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