How to make Farhali Idli -
Samo and sabudana idlis stuffed with spicy potatoes.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Samo Rice, Sago
Cuisine : Indian
Course : Snacks and Starters
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You can also find more Snacks and Starters recipes like Thai Lettuce Wraps with Minced Chicken Breakfast Cereal And Strawberry Parfait Chai Cupcakes Keema Omelette-Cook Smart
Farhali Idli Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Farhali Idli Recipe
Samo Rice soaked and drained 1 cup
Sago soaked and drained 1/2 cup
Yogurt 1 cup
Ginger-green chilli paste 4 tablespoons
Black salt (kala namak) to taste
Salt to taste
Ghee 1 tablespoon
Cumin seeds 1 teaspoon
Potatoes boiled peeled and mashed 2 medium
Sugar 1 teaspoon
Peanuts crushed 2 tablespoons
Juice of ½ lemon
Method
Step 1
Grind together samo rice, sago, yogurt, 2 tsps ginger- green chilli paste, black salt, salt and enough water to a coarse mixture.
Step 2
Transfer this mixture into a bowl and let it ferment for 6-8 hours or overnight.
Step 3
To make the filling, heat 1 tbsp ghee in a non stick pan. Add cumin seeds and sauté till fragrant.
Step 4
Add the remaining ginger-green chilli paste, potatoes, sugar, black salt, peanuts, lemon juice and mix well. Transfer this mixture into a bowl.
Step 5
Grease an idli tray with ghee. Pour a spoonful of the idli batter into each dent.
Step 6
Place a little of the potato mixture on the batter. Top it with more idli batter.
Step 7
Heat sufficient water in a steamer, keep the idli tray in it and steam for 6-8 minutes or till done.
Step 8
Transfer onto a serving plate and serve with chutney.
Nutrition Info
Calories : 1432 Kcal
Carbohydrates : 262.5 gm
Protein : 28.4 gm
Fat : 30.1 gm
Other : Zinc- 1.8mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
