- Prepare the Idli batter- Follow the instructions on the idli batter pack and keep it outside to ferment at the required temperature/duration accordingly. Before cooking add the chopped ginger, chilies, cashews, and coriander into the batter and mix well.
- Prepare the filling with leftovers- In a skillet add some oil and the leftover Potato Sabzi. Cook it for a minute to evenly heat it up. Now add Del Monte Achari Mayo to the sabzi and cook for another 1 minute. The filling is ready.
Prepare the fresh filling- Mash the boiled potatoes and finely chop the tomato, onion, chilies, and coriander. Keep aside.
In a skillet add cooking oil. Once it’s hot add the mustard seeds and it should start popping right away. Once they are popped (make sure not to burn) add in the onion along with ginger garlic paste, salt, and chopped chilies. Let it cook until golden brown. Now add in the turmeric and red chilly powder along with chopped tomato and cook until the water from the tomato starts to leave the sides. Lastly, add Del Monte Achari Mayo for a delicious Indian Achari flavor to the potato sabzi.
- Prepare the Idlis- Ready your idli steamer. Alongside, prepare the stuffed idlis in the idli molds. Pour 1 tbsp of batter prepared earlier in one mold. Add 1 tsp of Potato Sabzi on top of it and try to keep it in the middle of the batter. Cover with another tbsp of Idli batter. Repeat for all the other molds.
Steam the idlis for the required amount of time as per your steamer.
- Serve- Serve it with some freshly prepared coconut chutney, green chutney, or tomato onion chutney and enjoy steaming hot idlis for brunch. Add more of the Del Monte Achari Mayo for an added achari flavor.
1. The idli mold used in this recipe is of medium size. The amount of batter and sabzi being used for one idli depends on the size of the mold. If using a bigger mold, then use more batter and similarly for smaller cocktail idlis.
2. The items added in the batter/covering are optional. You can use just the plain idli batter as well. They help to give an extra flavor and texture in the otherwise plain idlis.
3. Ensure to add only that much filling on the batter as it can be covered completely on top with more batter. The filling will otherwise spill out when steamed as the idli rises.
4. Recommended not to keep the lower molds of the idli stand filled since water can sometimes get into the idlis and make them soggy.
5. You can use any leftover sabzi as a filling by just adding in the Del Monte Achari Mayo.
Enjoy your meal!