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# Aloo Idli Recipe
| | |
| ---------------- | ------- |
| **Prep time** | 5 min |
| **Cook time** | 15 min |
| **Resting Time** | 15 min |
| **Total time** | 35 min |
| **Serves** | 10 idli |
Per idli.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 102 kcal |
| Carbohydrates | 14 g |
| Protein | 4 g |
| Fat | 4 g |
| Saturated fat | 1 g |
| Sodium | 122 mg |
| Potassium | 76 mg |
| Fiber | 1 g |
| Sugar | 1 g |
| Vitamin A | 107 IU |
| Vitamin C | 15 mg |
| Calcium | 24 mg |
| Iron | 1 mg |
## Ingredients
* 1 potato
* 2 tbsp oil
* ½ tsp mustard
* ½ tsp cumin
* 1 tsp chana dal
* pinch hing
* few curry leaves *(chopped)*
* 2 chilli *(finely chopped)*
* 1 cup rava / suji *(coarse)*
* ½ cup curd
* ½ tsp salt
* 2 tbsp coriander *(finely chopped)*
* ¼ cup water *(adjusting consistency)*
* ½ tsp eno / fruit salt
## Instructions
1. firstly, in a blender take 1 potato and ¼ cup water. make sure to peel the skin and roughly chop.
2. blend to smooth paste. keep aside.
3. in a large kadai heat 2 tbsp oil, splutter ½ tsp mustard, ½ tsp cumin, 1 tsp chana dal, pinch hing, few curry leaves and 2 chilli.
4. now add 1 cup rava and roast on low to medium flame. roast until the rava turns aromatic.
5. transfer to the bowl and cool completely.
6. add in a prepared potato puree, ½ cup curd, ½ tsp salt and 2 tbsp coriander.
7. mix well-combining everything well.
8. rest for 15 minutes or until the rava absorbs well.
9. now add ¼ cup water adjusting consistency as required.
10. just before steaming add ½ tsp eno and mix gently.
11. pour the batter in greased idli plate.
12. and steam the idli for 15 minutes.
13. finally, enjoy aloo idli with coriander chutney.
## Step-by-step
firstly, in a blender take 1 potato and ¼ cup water. make sure to peel the skin and roughly chop.
blend to smooth paste. keep aside.
in a large kadai heat 2 tbsp oil, splutter ½ tsp mustard, ½ tsp cumin, 1 tsp chana dal, pinch hing, few curry leaves and 2 chilli.
now add 1 cup rava and roast on low to medium flame. roast until the rava turns aromatic.
transfer to the bowl and cool completely.
add in a prepared potato puree, ½ cup curd, ½ tsp salt and 2 tbsp coriander.
mix well-combining everything well.
rest for 15 minutes or until the rava absorbs well.
now add ¼ cup water adjusting consistency as required.
just before steaming add ½ tsp eno and mix gently.
pour the batter in greased idli plate.
and steam the idli for 15 minutes.
finally, enjoy **aloo idli** with coriander chutney.
## Video
## Notes
* firstly, make sure to grind the aloo really well, else will be difficult to cook.
* also, you can add carrot, beans or vegetables of your choice to make idli nutritious.
* additionally, steam the idli immediately after adding eno, else the idli will turn flat.
* finally, **aloo idli recipe** tastes great when served with spicy chutney.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/aloo-idli-recipe-aalu-ki-idli-aloo-suji/](https://hebbarskitchen.com/aloo-idli-recipe-aalu-ki-idli-aloo-suji/)
