For The Stuffing: 

• 1/3 cup chopped Australian Macadamia Nuts 

• 1/2 cup crumbled paneer 

• 1 green chilli 

• 1/2 tsp cumin seeds 

• 1/2 tsp garam masala 

• 1/2 tsp turmeric powder 

• Salt to taste 

• Fresh coriander leaves, chopped 

 

For The Australian Macadamia Nuts & Coconut Chutney:

• 1/4 cup soaked Australian Macadamia Nuts 

• 1/2 cup fresh coconut 

• 1 small onion 

• 2 medium tomatoes 

• 1–2 dry red chillies 

• 1 tbsp oil 

• 1 tsp chana dal 

• 1 tsp urad dal 

• 1/2 tsp mustard seeds 

• 1 sprig curry leaves 

• Salt to taste 

• Water, as needed 

For The Stuffed Idli:

1. Prepare the stuffing:

• In a bowl, mix chopped Australian macadamia nuts and crumbled paneer
• Add green chilli, garam masala, turmeric powder, and salt. Mix well
• Stir in chopped coriander leaves and set aside

 

2. Assemble and steam:

• Lightly grease the idli moulds with oil
• Pour a small amount of batter into each mould
• Add a spoonful of the stuffing in the centre and cover it with more batter
• Steam the idlis for 12–15 minutes or until fully cooked
• Let them cool slightly before unmoulding

 

For The Chutney:

1. Prepare the chutney base:

• Heat 1 teaspoon of oil in a pan. Add dry red chillies, chana dal, urad dal, chopped onion, chopped tomatoes, and coconut
• Sauté until the onion and tomatoes are soft and cooked. Let it cool

 

2. Blend the chutney:

• In a blender, add soaked macadamia nuts, the sautéed tomato mixture, and salt
• Add water as needed and blend into a smooth chutney

 

3. Tempering:

• Heat the remaining oil in a small pan. Add mustard seeds, curry leaves, and macadamia nuts. Let them splutter
• Pour the tempering over the chutney

 

Presentation:

Serve the stuffed idlis with the chutney on a plate. Drizzle the remaining tempering over the idlis and enjoy!

• Calories: 884.26 kcal

• Carbohydrates: 39.85 grams

• Protein: 20.60 grams

• Fat: 78.18 grams

• Fiber: 15.77 grams