Grilled Potato Idli Recipe is a savoury cake that is popular throughout India. It is also popular in our neighbouring countries. It is a traditional breakfast in South India. It is prepared in four to five inches diameter and is made up of steaming batter. For making soft idlies, it is important to make the batter properly.
The batter is prepared with rice and black lentil (urad dal) in 2:1 ratio. Little amount of fenugreek seeds (methi dana) is also added in batter, that gives softness to the idli. Normally for Idli, I use parboil rice or idli rice, which is easily available in market. If you are finding difficulty in getting this rice then you can use “Parmal rice” or any other thick variety of rice for idli. Fermentation of batter is one of the main steps of idli recipe making. It is important to ferment the batter properly before making idlies. Once the batter is fermented properly it can be stored in refrigerator for several days. The prepared idli recipe batter is poured into greased moulds or idli tray and is steamed for 10- 15 minutes depending in the size.
In my family idly is a popular dish and is prepared on regular basis. But the most difficult part for my family is to consume leftover idlies.
In this recipe, I have used leftover idlies and revamped them by combining with mashed potatoes. Potatoes and Idlies both enjoy an equal amount of fanfare. So what happens when they come together to star in a dish? Finely chopped onions (pyaaz) and curry leaves are sautéed in a small amount of oil, along with some aromatic spices.
The mashed potatoes (aloo) are added into this mixture with a hint of lemon juice and chopped coriander leaves (dhaniya), which enhances its freshness. This mixture is then rolled into small round balls. Assembling this dish is the most exciting part. The idlies are kept on a greased baking tray, and topped with some green (coriander chutney). The potato balls are then placed on top of this, followed by a coat of tomato ketchup. These two sauces give the dish a vibrant flavour and bring in the best of both worlds. The oven is pre-heated to the correct temperature beforehand, and the potato idlies are allowed to cook in it for the required time. So the next time you plan on spicing up an idly dish, don’t forget to invite potato along for the ride.