Stuffed Idli

Ingredients:

Urad dal (Chaaya Mina pappu) - 1 cup

Idli Rava (Rice Semolina Rava) - 2 cups

Carrot (large) - 1

Onion (large) - 1

Coriander leaves - 1/4 cup

Salt - as per taste

Procedure:

1. Soak urad dal at least 6 hours before grinding. Similarly soak idli rava 1 hour before using.
2. Drain all the water and grind urad dal in to smooth batter. 
3. Squeeze all the excess water by using your hand from soaked rava and add this in to batter and mix well.
4. Now let it be fermented overnight to get puffiness and smooth texture.
5. Finely chop onion, coriander leaves and finely grate carrot and set aside.
6. Next day morning add salt to the batter and mix well.
7. Add a thin vegetable layer of chopped onion, coriander leaves & grated carrot on each slot. Then add batter as second layer followed by another vegetable layer (third layer).
8. Close the lid and steam cook for 10-12 min.
9. If the idli is touched with finger and it is clean without sticking any batter, then the idlies are said to be done.
10. Serve hot with your favorite chutney.

TIP: Add water little by little while grinding urad dal. If the batter is too loose, idli will not be prepared properly. So right consistency is one of the important step in making idlies. Fermentation helps in forming smooth and puffy idlies. So do not refrigerate immediately after preparing batter.