How to make Farhali Idli -

Samo and sabudana idlis stuffed with spicy potatoes.

Sanjeev Kapoor

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 Chocolate Pancake Peas Crusted Chicken Hot Chilli Corn Paneer Ke Tinke

Farhali Idli

Farhali Idli Recipe Card

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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.

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MasterChef Sanjeev Kapoor

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.