Recipe for Stuffed Idli


Recipe for stuffed Idli

Recipe for Stuffed Idli will be easier if you have looked up my old recipe of How to make Soft Idlis (Rice cakes) with chutney and sambar- Easy Cooking Ideas for One #35

Eating plain idli’s is good enough but then change is always welcome isn’t it? So what can we do to make a plain Idli different? Just stuff it! All of us in my family love to have idlis but I used to make them only on special occasions.

I have seen many people in the north opting for masala dosa rather than a plain dosa and I am sure that they would rather have a Masala Idli rather than a plain one.  Be adventurous with the stuffing and stuff it with anything of your choice be it veggies, corn or minced meat. Why don’t you try it and I bet you will love it!

I have made them with the traditional potato stuffing used in masala dosa. Once you get your teeth to dig into the fluffy Idli, your taste buds will tingle with the bland taste of the outer part of the Idli and then plunge into the flavored and spicy potato curry. Mmmmm….heavenly.Ye dil  hamesha maange more!! (My heart always craves for more)

Recipe for Stuffed Idli’s…..

Ingredients for Idli

Urad dal – 1 cup

Idli Rava – 3 cups Idli Rava( made of rice)


Wash the urad dal nicely and soak it for at least 4 hours.

In a separate bowl, wash the Idli Rava under running water and soak it  for an hour.

Drain water from the soaked urad dal and grind it in the mixer. Make a smooth thick batter. It should not be runny. Grind till it is soft and fluffy.

Move the ground batter to a large vessel as the batter will ferment and increase in volume. (When I first started making idlis I put the batter in a small vessel and in the morning I had a huge mess all around as the batter spilt out after fermenting nicely).

Squeeze water from the soaked Idli Rava and add it to the ground urad dal batter. I use my hand to mix both as it is the best way to get a perfect blend. Now cover with a lid and keep aside in a warm place. Leave the batter to ferment overnight. The fermentation is slow in winter and quick during summer. As we live in the tropics it is easy to ferment nicely but if you live in a cold climate then keep it in a heated room or in your oven with the light on. The primary reason for soft and fluffy idlis is the fermentation process.

In the morning, you will see that the batter has risen to the top. Add salt and mix gently with a ladle. The batter is now ready to make idlis. If the batter is too thick then add a couple of spoons of water.

Ingredients for potato stuffing

2 potatoes boiled and grated or mashed

1 medium onion, finely chopped

2 green chillies slit lengthwise

1 tsp split Bengal gram

2 dry red chilies

½ tsp turmeric powder

½ tsp red chilli powder

½ tsp mustard seeds

8-10 curry leaves

Coriander leaves to garnish

Salt to taste

2 tsp oil

Stuffing for Idli
How to layer stuffed Idli


Boil the potatoes and either grate or mash them.

Heat oil in a pan, add the red chillies, split Bengal gram, mustard seeds, curry leaves and green chilies. Sauté well.

I add the turmeric and red chili powder to the tempering as it gives a lovely colour to the masala.

Add the chopped onions and sauté until translucent.

Now add the mashed potato and salt and mix well.

Garnish with fresh coriander leaves and keep aside to cool.

Once it has cooled down make small balls out of the mashed potatoes and flatten them like patties.

Method for stuffed Idlis:

Pour 2 cups of water into the Idli steamer. Heat the water to about boiling point. While the water is heating, rinse and wipe the Idli plates and lightly smear them with oil if you want to. I just spoon the Idli batter using a small ladle onto wet moulds so that the idlis come off easily.

Now pour one tablespoon of Idli batter into each mould. Place the potato patties gently on the batter. Now cover this with another spoon of batter. See that the batter doesn’t overflow. Fill all the moulds in this way.

Place the Idli stand in the Idli steamer and cover with the lid. Steam the idlis for exactly ten minutes. Remove the stand from the steamer and leave it for a couple of minutes. Grease a spatula with ghee and carefully slide out each Idli and place it on a plate. Drizzle some ghee (clarified butter) and gun powder or podi over the idlis for a divine taste.

Serve hot with coconut chutney Coconut Chutney or any other chutney of your choice.

If you like Idlis then you will love these Stuffed Idlis. Try them out once.

Stuffed Idli served with Gunpowder or Podi, drizzled with ghee and coconut chutney



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.