This unique Bhaji Stuffed Idli is incomparable to anything you have ever tasted before… a totally out-of-the-world savoury experience! Traditional idli batter is modified slightly in this recipe, to use beaten rice and a little fruit salt for unbeatable fluffiness. However, the real innovation comes in the addition of a semi-spicy potato bhaji layer to the idlis before steaming. This gives rice to tasty idlis that have a really appetizing appearance too.
Wash and soak the idli rawa and beaten rice in water for at least 2 hours.
Wash the urad dal thoroughly and soak it in water for at least 2 hours.
Blend the idli rawa and beaten rice in a blender to make a smooth batter using no water.
Then grind the urad dal separately to a smooth paste using ¼ cup of water. (the texture of urad dal is different than that of the idli rawa and the beaten rice.
Therefore it is essential to soak and grind it separately, to get a smooth paste).
Combine the two batters in a deep bowl, cover and keep aside to ferment for 8 hours.
Once fermented, add the salt and mix well.
For the bhaji
Heat the oil in a broad non-stick pan and add the mustard seeds.
When the seeds crackle, add the curry leaves, green chillies and onions and sauté on a medium flame for 1 to 2 minutes.
Add the potatoes, turmeric powder, lemon juice, coriander and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.
How to proceed
Just before steaming the idlis, add the fruit salt and mix gently.
Grease the idli stand with little oil, and put 1 tbsp of the bhaji in each mould and spread it lightly.
Pour 2 tbsp of the batter over the bhaji in each mould.
Steam in a steamer for 10 minutes or till the idlis are cooked.
Repeat step 2 to 4 to make more idlis.
Serve immediately with sambhar and coconut chutney.