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Home Dish Idli Disc

Idli Disc

Name: How to cook Idli Disc - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings
Cuisine: Us

Introduce

Chef :

Shikha Yashu Jethi

Idli Disc

#MyCookbook Stuffed idli disc are the good starter to enjoy the kitty party, small get together, birthday parties or can be enjoyed in breakfast or as evening snack.Try the recipe and Enjoy.

Ingredient

Food ration :

10 servings

Cooking time :

25 minutes

1 cup

Semolina

1 cup

curd

to taste

salt

1 tsp

fruit salt/Eno

1 tbsp

ginger green chilli paste

1 tbsp

oil

1 tsp

mustard seeds

7-8

curry leaves

1/2 tsp

sesame seeds

1/4 tsp

turmeric powder

boiled and mashed potato

to taste

Red chilli powder

1 tsp

garam masala

2 tbsp

Fresh coriander chopped

1 tbsp

lemon juice

Cooking instructions

* Step 1

Take idli batter ingredients in a bowl except eno and mix well. keep it aside for 10 minutes.

* Step 2

In another bowl take stuffing material in a bowl and mashed potatoes add ginger and green chilli paste, garam masala, coriander, slat and lemon juice. Mix all the ingredients well.

* Step 3

When the mixture is ready start shape into roll.

* Step 4

Now heat up the idli steamer by adding little water, and place a stand at the bottom. Grease the glass.

* Step 5

Now add fruit salt into the idli batter with little batter to form a reaction. Mix well the batter.

* Step 6

Pour just a spoon of idli batter and place aloo masala roll in the center and pour a spoon full of batter over it.

* Step 7

Carefully place this glass(or glasses) in the steamer over the stand and close the lid.

* Step 8

Keep the flame to low and let it steam for 15-18 minutes. Switch off the flame and take it out when it’s slightly cooled down.

* Step 9

Run a sharp knife around the edges of glass to take idli disc out and keep them in a plate.

* Step 10

Now prepare seasoning. Heat little oil in a pan add mustard seeds, curry leaves, sesame seeds and when they crackle add turmeric powder and red chilli powder, salt.