Stuffed Idli Recipe: This Time Try the Recipe of Stuffed Idli at Home, and Change the Taste of Your Breakfast!

Idli is a beloved South Indian dish, traditionally enjoyed for breakfast or as a snack. Its soft and fluffy texture, paired with chutney or sambar, makes it a favorite all over India. But have you ever tried Stuffed Idli? This unique twist on the traditional recipe adds a burst of flavors inside the idli, making it even more exciting and satisfying. If you’re looking to elevate your breakfast game, try making stuffed idlis at home with this easy recipe!

What is Stuffed Idli?

Stuffed Idli is a variation of the traditional idli, where the idli batter is filled with a flavorful stuffing before being steamed. The stuffing can vary according to personal preferences, but it’s commonly made from ingredients like spiced vegetables, paneer, or chutneys. This innovative dish offers a perfect balance of soft idli and a tasty filling, making it an ideal way to change the way you enjoy your breakfast.

Ingredients for Stuffed Idli

For the Idli Batter:

• 1 cup urad dal (split black gram)
• 2 cups idli rice (or regular rice)
• 1/2 tsp fenugreek seeds (methi)
• Water (as needed)
• Salt to taste

For the Stuffing:

• 1/2 cup finely chopped vegetables (carrot, beans, peas, or spinach)
• 1/4 cup grated paneer (optional)
• 1 small onion, finely chopped
• 1-2 green chilies, chopped (optional)
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 tbsp oil
• Salt to taste
• Fresh coriander leaves for garnish

For the Chutney (Optional):

• 1/2 cup coconut
• 2-3 green chilies
• A handful of coriander leaves
• Salt to taste
• 1/2 tsp mustard seeds
• 1 tsp oil

Instructions

Step 1: Preparing the Idli Batter

1. Soak the Rice and Dal: Wash the urad dal and rice separately. Soak them in enough water for about 4-6 hours. Add fenugreek seeds to the dal while soaking.
2. Grind the Batter: Drain the soaked dal and rice. Grind the dal and rice separately in a wet grinder or food processor until smooth. Add water as needed to achieve a thick, pouring consistency. The batter should be slightly coarse for the best texture.
3. Fermentation: Combine the rice and dal batter in a large bowl, and mix well. Cover the bowl and allow the batter to ferment overnight or for 8-12 hours, depending on the weather. It should double in volume and have a slightly tangy aroma.

Step 2: Preparing the Stuffing

1. Heat Oil: In a pan, heat the oil and add mustard seeds and cumin seeds. Let them splutter.
2. Add Vegetables: Add the chopped onion, green chilies, and ginger-garlic paste. Sauté for 2-3 minutes until the onions turn soft and fragrant.
3. Cook the Veggies: Add the chopped vegetables (carrot, beans, peas, or spinach). Stir-fry the vegetables for a few minutes until they are tender but still have a bit of crunch.
4. Spice it Up: Add turmeric powder, garam masala, and salt to taste. Mix well and cook for another minute. If you’re using paneer, add it now and stir to combine.
5. Finish the Stuffing: Garnish with fresh coriander leaves and set the stuffing aside to cool.

Step 3: Assembling the Stuffed Idli

1. Prepare the Idli Steamer: Grease the idli molds with a little oil or ghee to prevent sticking. Fill the steamer with water and bring it to a boil.
2. First Layer of Batter: Pour a small spoonful of the idli batter into each mold, spreading it to form a thin layer at the bottom.
3. Add the Stuffing: Place a spoonful of the prepared stuffing on top of the batter in each mold. Press gently to pack the stuffing.
4. Top it Off: Add another spoonful of the idli batter to cover the stuffing, ensuring the stuffing is completely enclosed.
5. Steam the Idlis: Place the filled molds in the steamer and steam for 12-15 minutes. You can check if the idlis are done by inserting a toothpick—if it comes out clean, the idlis are ready.

Step 4: Preparing the Chutney (Optional)

1. Blend the Chutney: In a blender, combine coconut, green chilies, coriander leaves, and salt. Add a little water and blend into a smooth paste.
2. Temper the Chutney: Heat oil in a small pan, add mustard seeds, and let them splutter. Pour this tempering over the chutney mixture. Stir and serve with the stuffed idlis.

Step 5: Serving the Stuffed Idli

Once the idlis are ready, remove them from the molds and serve hot. You can enjoy them with a variety of chutneys like coconut chutney, tomato chutney, or sambar.

Tips for Perfect Stuffed Idlis

• Fermentation: Make sure your batter is properly fermented. This gives idlis their soft texture. If your weather is cold, you can ferment the batter in an oven with the light on or in a warm place.
• Stuffing Variety: You can get creative with the stuffing—paneer, potatoes, spiced mushrooms, or even a mix of different veggies like bell peppers and zucchini work well.
• Steaming: Make sure your water in the steamer is boiling before you add the molds to avoid undercooking the idlis.
• Serve Immediately: Stuffed idlis taste best when served fresh and hot!

Conclusion

Stuffed Idli is a fun and delicious twist on the classic idli recipe, bringing a variety of flavors and textures to your breakfast table. With a simple combination of rice, dal, and a flavorful vegetable or paneer stuffing, you can create a dish that is both wholesome and exciting. Try this recipe at home and change the taste of your breakfast—your family will love it!