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You can cook Idli bombs using 22 ingredients and 10 steps. Here is how you cook that.
Ingredients of Idli bombs
- You need of for idli batter.
- Prepare to taste of Salt.
- It's 1/2 tsp of eno or baking soda.
- It's as needed of Water.
- Prepare of for potato stuffing.
- It's 3 of medium potatoes boiled.
- Prepare 1 of medium onion finely sliced.
- It's 2 of green chilli finely chopped.
- Prepare 1 tsp of ginger garlic paste.
- Prepare 1/2 tsp of turmeric powder.
- You need 1/2 tsp of mustard seeds.
- You need 8-10 of curry leaves.
- Prepare 2 tsp of coriander leaves finely chopped.
- You need 1/2 tsp of jeera(cumin) powder.
- Prepare to taste of Salt.
- It's 2 tsp of oil.
- Prepare to taste of Salt.
- You need Pinch of hing/ asafoetida.
- Prepare 1 cup of curd.
- It's 1 cup of rava.
- You need 1 cup of Rava/sooji.
- Prepare 1 cup of curd/youghrt.
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Idli bombs instructions
- POTATO Stuffing boil the potatoes and keep it aside. heat oil in a pan, crackle mustard seeds, jeera, curry leaves and hing..
- Now add ginger garlic paste or chopped ginger - garlic and mix well. add chopped chillies and chopped onions and fry until they turn pinkish in color.once the onions have changed the color, add turmeric and mix it properly. add chopped coriander leaves to it and mix properly. the masala will be hot so aloow them to cool little.make small balls out of the mixture and flatten them as a patties and keep aside..
- In a large bowl, add 1 cup of roasted rava. using rava without roasting makes your idli slightly sticky.to that add 1 cup of curd or yoghurt. it is best to use slightly sour curd. however it is not compulsory.add ¼ cup of water and mix it well. bring the batter to idli batter consistency by adding water if required.
- Keep the batter to soak for 30 minutes. after 30 minutes add ½ tsp of baking soda and give a stir. you can now see the batter turning slightly frothy. do not mix more. add ¼ cup.
- Add ¼ cup of water and mix it well..
- Grease the idli katori and switch on the steamer with enough water. pour 1 tbsp of idli batter into each impression place the flattened potato stuffing gently press the aloo stuffing. pour again 1 tbsp idli batter to cover the filling.
- Stack up all the idli plates and steam for 10-12 mins. rest it for another 3-4 mins..
- Unmould the idli plate and serve hot with chutney. Now take a pan put oil in it add red chilli powder,heat it.Put idli on it,crisp from both side.
- Idli bombs are ready to serve. Serve with tomato coconut chutney.
- Bring the batter to idli batter consistency by adding water if required keep the batter to soak for 30 minutes. after 30 minutes add ½ tsp of baking soda and give a stir. you can now see the batter turning slightly frothy. do not mix more..
