Ingredients: cup Gram flour (besan), Idli, Onion - chopped, teaspoon Cumin seeds (Jeera), Green Bell Pepper (Capsicum) - chopped, cup Green peas (Matar) - frozen or fresh, Carrot (Gajjar) - chopped, tablespoons Green beans (French Beans) - chopped, tablespoons Cabbage (Patta Gobi/ Muttaikose) - shredded, Potatoes (Aloo) - boiled, - as required, Green Chillies - chopped, teaspoon Black pepper powder, (Dhania) Leaves - chopped, tablespoon Lemon juice, teaspoon Turmeric powder (Haldi), Oil - as required, Vegetarian diet
Instructions: To begin making the Stuffed Idli ke Pakode Recipe, heat oil in a pan and add cumin seeds. Once cumin seeds starts crackling add chopped onions and saute until translucent.Add all chopped vegetables, carrots, capsicum, green beans and cabbage. Saute for 8-10 minutes or until the vegetables are cooked.Once done add turmeric powder, salt, green chillies, black pepper powder, lime juice, boiled potato and coriander leaves. Mix well to combine and saute it for another minute and turn off the heat. Keep aside to cool.Slice each idli from the center into two halves Spread the vegetable mixture on one half and cover it with the other half of the idli.Do this with rest of the idlis and keep them aside. Now make a batter of medium consistency using gram flour, salt and water. The batter should be thick enough to coat the back of the spoon.Heat oil in a kadhai. Once the oil is hot dip the stuffed idli one by one into the batter and deep fry until golden brown and crisp on all sides.Transfert the dli ke Pakode onto a plate with an oil absorbent paper. Cut the idlis into half and serve them.You can serve Stuffed Idli ke Pakode Recipe with Dhaniya Pudina Chutney or Tomato Garlic Chutney for your tea time.