Aloo masala stuffed idli and stuffed uttapam! These are perfectly suited for lunch boxes. Easy, yummy, and hassle-free.
Lunch Box Recipes-Stuffed Idli and Uttapam
This aloo masala stuffed idli and stuffed uttapam are perfectly suited for lunch boxes! No hassle of carrying aloo masala in a separate box, and you may not even need chutney!
- I’m using three boiled potatoes. Mash or cut the potatoes into small pieces.
- Set a pan on medium heat and add approximately two to three tablespoons of oil
- To that, add a quarter teaspoon of cumin seeds, a quarter teaspoon of mustard seeds, and a quarter teaspoon of urad dal or black gram
- Next add one dried red chilli and add approximately a quarter teaspoon of hing or asafoetida
- Add five to six cashew nuts (broken in small pieces), five to six curry leaves (that you should tear in small pieces because you don’t want a big curry leaf inside your idli when you bite into it)
- Stir fry this till the cashew nuts turn a nice golden brown in color. It should take approximately 30 seconds
- Next add 1 medium sized onion (finely chopped) and 1 teaspoon of crushed ginger
- Stir fry this till the onions get slightly translucent. It should take approximately a minute
- Next add finely chopped green chillies (2-3)
- Add in all the boiled potatoes along with half a teaspoon of turmeric powder and add salt to taste
- Stir fry this till the potatoes brown a little, for approximately two to three minutes
- Next if you want the masala to taste nice and vibrant, drench it with fresh lime juice
- Next make sure to mash the potatoes really well so it’s a nice smooth mixture
- Give it a quick stir after mashing it and add salt if needed
- Garnish with lots and lots of coriander leaves and we are ready to cool the mixture down completely
- Once the aloo masala has cooled down, make little discs. Make sure that they are nice and flat and approximately an inch and a half in diameter
- Grease your idli moulds and add one tablespoon idli batter in each
- Place the aloo discs gently. Cover this up with approximately another tablespoon of idli batter (make sure to spread the batter nicely with the spoon so it completely covers the aloo masala.
- Try not to make this very thick and high if not it’s going to stick to the next plate of idli over it)
- Steam the idlis just like you normally do. It should take approximately 10 to 12 minutes
- Set a pan on medium heat and spread as much idli batter as you like
- Wait till the pan heats and it solidifies a little bit, but while it’s still wet on top add a thin layer of aloo masala. Make sure to press it down with a spoon gently and then cover it up with a little more of idli batter
- Add a little bit of oil or ghee
- Cook till it’s golden brown on both sides. This should take approximately two minutes per side!
Aloo masala stuffing
- These idlis and uttapam’s are so tasty that you may not need any chutney with it! Therefore perfect for your kids’ lunch boxes!