Farhali Idli

Samo and sabudana idlis stuffed with spicy potatoes. This recipe is from FoodFood TV channel

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Farhali Idli
Main Ingredients Samo Rice, Sago
Cuisine Indian
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Farhali Idli

  • 1 cup Samo Rice soaked and drained
  • 1/2 cup Sago soaked and drained
  • 1 cup Yogurt
  • 4 tablespoons Ginger-green chilli paste
  • to taste Black salt (kala namak)
  • to taste Salt
  • 1 tablespoon Ghee
  • 1 teaspoon Cumin seeds
  • 2 medium Potatoes boiled peeled and mashed
  • 1 teaspoon Sugar
  • 2 tablespoons Peanuts crushed
  • Juice of ½ lemon


  1. Grind together samo rice, sago, yogurt, 2 tsps ginger- green chilli paste, black salt, salt and enough water to a coarse mixture.
  2. Transfer this mixture into a bowl and let it ferment for 6-8 hours or overnight.
  3. To make the filling, heat 1 tbsp ghee in a non stick pan. Add cumin seeds and sauté till fragrant.
  4. Add the remaining ginger-green chilli paste, potatoes, sugar, black salt, peanuts, lemon juice and mix well. Transfer this mixture into a bowl.
  5. Grease an idli tray with ghee. Pour a spoonful of the idli batter into each dent.
  6. Place a little of the potato mixture on the batter. Top it with more idli batter.
  7. Heat sufficient water in a steamer, keep the idli tray in it and steam for 6-8 minutes or till done.
  8. Transfer onto a serving plate and serve with chutney.

Nutrition Info

Calories 1432
Carbohydrates 262.5
Protein 28.4
Fat 30.1
Other Fiber Zinc- 1.8mg