Veg Stuffed Idlis

 Ingredients for Veg Stuffed Idli's Batter

1 cup Idli Rava (rice semolina, idli rawa)

1/4 cup poha (beaten rice)

1/4 cup urad dal

Salt, to taste

Ingredients for Wedge Stuffed

1/2 cup chopped mixed vegetables (carrot and beans,)

1/4 cup boiled green peas

2 tsp oil

1/2 tsp urad dal

1/2 tsp mustard seeds (rai/sarson)

3 to 4 curry leaves

1 1/2 tsp chopped green chillies

Salt, to taste 

 

How to make a batter of veg stuffed idli

1. Soak the idli rava, poha and urad dal in sufficient water in a bowl for 2 hours and strain well.
2. Blend in the mixer using 1/2 cup of water until smooth.
3. Put the mixture in a deep bowl, add salt and mix well. Cover with a lid and set aside for fermentation in a warm spot for 6 to 8 hours.

 Method of making Veg Stuffed

1. Heat the oil in a broad non-stick pan, add the urad dal, mustard seeds and curry leaves and sauté on a medium heat for a few seconds.
2. When the seeds crackle, add the green chillies, vegetables and salt and sauté on a medium flame for 2 to 3 minutes. Keep aside.

How to make Veg Stuffed Idli

1. Put about 1 tbsp of idli batter in each greased idli moulds. Add the 1 tsp of vege stuffed mixture prepared on top of the idli batter and finally add 1/2 tbsp of the idli batter to the top.
2. Steam in the steamer for 12 minutes.
3. Allow the idli to cool slightly and then demold them using a spoon.
4. Repeat steps 1 to 3 to make a batch.
5. Serve hot with veg stuffed idli sambhar and coconut chutney.  

    

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Jolpan

Bohag Bihu celebrates the Assamese New Year and the arrival of spring, honouring fresh harvests and simple traditions. The day begins with Jolpan, a wholesome spread of beaten rice, sticky rice, puffed rice, fresh curd, jaggery, and seasonal fruits, enjoyed before the festivities unfold. Light yet nourishing, it reflects the simplicity and agricultural roots of the celebration.

Ingredients

• ½ cup chira (beaten rice/poha)
• ¼ cup muri (puffed rice)
• ¼ cup bora saul (sticky rice) — soaked overnight and steamed, or substitute with cooked glutinous rice
• 1 cup thick curd (doi) — preferably fresh homemade
• 3 tbsp jaggery (gur) — grated or broken into small pieces
• 1 ripe banana — sliced (optional but traditional)

Method

1. Soak chira in warm water for 3–5 minutes until softened. Squeeze out excess water and place in a bowl.
2. Add muri and cooked bora saul alongside the chira.
3. Spoon thick curd generously over the rice.
4. Place jaggery on top.
5. Add sliced banana alongside if using.
6. Serve immediately in a brass or steel bowl — do not mix, let each person stir their own. Eat fresh.                                        

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   https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs