Stuffed Cheesy Fried Idli BitesVeg
Elevate your snack game with these irresistible Stuffed Cheesy Fried Idli Bites. These soft, steamed savory cakes are filled with a molten, herb-infused cheese center and lightly pan-fried to golden perfection. The combination of classic lentil-rice batter, flavorful spices like mustard seeds and curry leaves, and a hint of fresh lemon zest creates a delightful Indo-fusion experience. Perfect for parties, a quick starter, or a comforting breakfast treat.
Ingredients
Idli Batter (2 cups)
50 g Grated Cheese
Mixed Herbs (To taste)
to taste Salt
1 tbsp Oil
1 tsp Cumin Seeds
1 tsp Mustard Seeds
8 Curry Leaves
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
bunch Coriander Leaves (chopped)
3 tbsp Grated coconut
to taste Lemon Juice
Instructions
1
Combine grated cheese with salt and mixed herbs. Shape into 8 small, flat, round discs and set aside.
2
Thoroughly grease the idli molds with a little oil to prevent sticking.
3
Pour a small amount of batter into each mold (about half full).
4
Place one cheese disc into the center of the batter in each mold.
5
Add a little more batter over the cheese until the molds are filled. Ensure the cheese is fully covered.
6
Place the molds in a steamer and cook for 10-15 minutes until set. Check with a knife; if it comes out clean, they are ready.
7
Gently remove the idlis from the molds once slightly cooled.
8
Heat oil in a pan, add cumin and mustard seeds. Once the mustard seeds pop, add curry leaves.
9
Stir in turmeric and red chili powder.
10
Add the steamed idlis to the pan. Toss gently on low heat to coat them in the spices and fry until light golden.
11
Garnish with fresh coriander, grated coconut, and a squeeze of lemon juice or a pinch of amchur powder. Serve warm.
