Stuffed Idli
Stuffed Idli is a delicious twist on traditional Idli, a popular South Indian breakfast dish. This recipe features a filling of seasoned vegetables, stuffed inside steamed rice and lentil cakes. It's a gluten-free and vegetarian dish, making it suitable for many dietary preferences. It is also a great source of protein and fiber, thanks to the lentils, and peas.
Nutrition Facts
Per serving
Energy
97 kcal
Protein
4 g
Carbs
18 g
Fat
1 g
Fiber
3 g
Ingredients
Common salt
0.5 tsp (2.5g)
French beans, country
0.25 cup (60g)
Mustard seeds
0.25 tsp (1.25g)
Cumin seeds
0.25 tsp (1.25g)
Turmeric powder
0.25 tsp (1.25g)
Rice, parboiled, milled
0.5 cup (100g)
Chopped Carrot
0.5 small cup (60g)
Green Peas
0.5 small cup (50g)
Rice bran oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Fenugreek seeds
0.5 tsp (2.5g)
Split Urad Dal (Raw)
0.5 small bowl (50g)
Red chilli Powder
0.5 tsp (2.5g)
Instructions
Preparation
- Rinse the rice, urad dal, and fenugreek seeds separately in water. Soak them in enough water for at least 6 hours or overnight.
- Drain and add soaked rice dal and fenugreek seeds in blender and blend to form smooth batter.
- Let the batter ferment for 6-7 hours or overnight.
Cooking Steps
Prepare the stuffing:
Heat oil in a pan. Add mustard seeds and let them splutter.
Add cumin seeds and chopped onions. Sauté until the onions turn translucent.
Add the mixed vegetables, turmeric powder, red chili powder, and salt. Cook until the vegetables are tender but still retain their crunch. You can cover the pan with a lid to help the vegetables cook faster.
Once cooked, add chopped coriander leaves and mix well. Allow the stuffing to cool down.
Assemble the stuffed idlis:
Grease the idli plates with oil or cooking spray and pour the batter into each mold, filling them up to 3/4th of their capacity.
Pour a small amount of idli batter into each mold cavity, filling them about one-third full.
Add a spoonful of the vegetable stuffing on top of the batter in each mold.
Cover the vegetable stuffing with another layer of idli batter.
Steam the idlis for 10-12 minutes until they are cooked through.
Let the idlis cool down for a few minutes before removing them from the molds.
serve it.