STUFFED TUMBLER IDLI

INGREDIENTS:

• Idli batter - as needed

For the filling:

• Oil- 2 tsp.
• Ajwain - 1/2 tsp
• Chilli powder - 1/2 tsp.
• Turmeric powder - 1/4 tsp
• Curry leaves - finely chopped
• Coriander leaves - finely chopped
• Green chillies - finely chopped
• Boiled potato - 2 medium
• Salt - to taste

To coat:

• Dosai milagai podi  and gingelly oil

METHOD:

• Boil, peel and grate potatoes. Add turmeric powder, chilli powder, coriander leaves, mix  well and keep aside for 5 minutes.

• Heat oil in a pan. Add curry leaves, green chillies and the potato mixture. Add salt to taste, mix well and saute for 2 minutes. When cool, roll into cylindrical shape just to fit in the size of the tumblers.
• Grease gingelly oil inside the stainless steel tumblers,  pour a ladle of idli batter. Place the potato rolls in the centre and cover again with batter (little less than the rim, this enables the idli to just rise upto the rim).
• Steam the potato stuffed idlis for 8 minutes or until done.
• When slightly cool, run a knife through the sides and unmould the idlis gently.
• Roll these idlis with dosai milagai podi and oil mixture to coat well. Cut into circles and serve with accompaniments of your choice.
• These idlis doesn't need any accompaniments and tasty by itself. An interesting lunch box recipe for kids is ready.

Adapted from sailajakitchen.org