Stuffed Rava Idli

Ingredients:- 1. 2 Cups of Rava MTR Idli Mix 2. 1 cup of curd 3. 1 cup of water For stuffing:- 1. 2 boiled potatoes peeled and mashed 2. ½ cup of green peas 3. Salt and Red chili powder to taste and 1 tsp of turmeric powder 4. 1tbsp of oil 5. 1tsp of zeera/cumin seeds and 1 tsp of black mustard/sarso seeds 6. 1 cup of Haldiram moong daal mixture 7. 1 cup of chopped onion 8. 3 green chilies chopped 9. 1 cup of fresh dhaniya/cilantro/corriander leaves 10. 2 tbsp of mango/lemon pickle For Peanut Chutney:- 1. 1 cup of peanuts 2. ½ tomato chopped 3. ½ onion chopped 4. 2 green chilies chopped 5. 1 whole dry red chili 6. 1 tbsp of oil 7. 1 tsp of black mustard seeds 8. 3 curry leaves 9. Salt and red chili powder to taste 10. ½ tbsp of tamarind paste dissolved in 2 tbsp of water For Onion and Tomato Chutney 1. ½ cup of scrapped coconut 2. 2 tomatoes chopped 3. 1 cup of pearl onions 4. 2 whole dry red chilies 5. Salt and red chili powder to taste 6. 1 tbsp of chana daal and urad daal 7. ½ tsp of Asafoetida/hing powder 8. 7 curry leaves 9. oil Directions:- 1. Here I have included two different types of filling for stuffed Idli’s, there can be various stuffing for idlis. 2. For stuffing one, heat 1 tbsp of oil in a non stick pan, add cumin and mustard seeds. 3. When they splutter add ½ cup of chopped onions and 1 tbsp of green chilies. 4. Add salt, red chili powder and turmeric powder and add peas. 5. As soon as onion and peas turns golden brown add potatoes and mix well. 6. Cook for five minutes and remove from heat to cool down. 7. Add half chopped dhaniya leaves to it. 8. For stuffing two, there is no cooking required. In a bowl add chopped onions, green chilies and fresh cilantro. Add Moong daal to it and mix well. Add little salt according taste if required. 9. Mash or chop finely Mango/lemon pickle in a separate bowl and then add it to moong daal mixture. 10. Mix well and your second stuffing is ready. 11. Now prepare the MTR Idli mixture according to instructions by adding curd and water and mixing it well. 12. Leave aside and grease the idli pan with oil or butter. 13. Now add half of idli mixture to the idli pan. In half of the idli add stuffing one and in other half add second stuffing. 14. Now pour other half of idli mixture to cover the stuffing. 15. Cook them as required till then prepare both chutneys. 16. For Peanut chutney: - In a small sauce pan, add oil and add raw red chilies. Add Peanuts, and stir till they turn golden brown, add tomato and onions and green chilies. Cook them till the raw flavor disappears. Turn off the heat. Put them in blender, and blend with tamarind water. Now in same sauce pan add oil and mustard seeds, when they splutter add curry leaves, salt and red chili powder cook for one more minute. Transfer peanut mixture in serving bowl. Put the mustard seeds and curry leaves over the pureed mixture. 17. For Tomato and Onion chutney:-In a small sauce pan, add oil and add raw red chilies. Add onions. Cook them till the raw flavor disappears add both the daal and green chilies. When they turn little brown add tomato, cook it for five more minutes. Turn off the heat. Add the scrapped coconut and onion and tomato mixture, in blender to puree. In same sauce pan add oil and mustard seeds, when they splutter add curry leaves, salt, hing and red chili powder cook for one more minute. Transfer the onion and tomato puree in serving bowl. Put the mustard seeds and curry leaves over the pureed mixture. 18. Serve hot idli’s with chutney. Mix all idlis together so that it comes as surprise to everyone or serve them separately.