Stuffed idly – Idly stuffed with spciy masala veggies

Idly the best breakfast made ever! Ask any south-indian, we love our idlies and dosa’s, we cannot live without idly batter in our fridge. Stuffed idlies is something, which i make, when i have sour idly batter, the spicy, masala veggies stuffing, masks the sourness in the batter and makes it delicious. Whenever i want to give something new for my kids dabba, i give them for  their dinner first. Once it is approved, it gets to their dabba. It is kind of me getting their nod for that food and they give me their assurance that it will be eaten. I cannot stand food waste, i don’t mind them eating less, but if it comes in their dabba back as such, i go wild. So we both parties, accepted to first try it at home for dinner. This idly was packed after one such experiment. 
Why so much banter, before the recipe, because, this last week of Explore the Flavors, i will be posting Kids lunch box dishes. The dishes approved my by elder one and younger one, sometimes just the elder. So, go on try this soft and fluffy idlies stuffed with spicy masala veggies, a nice flavor to the regular idly.


Idli batter as required
gingely oil for greasing the idly plates

For the stuffing
1 medium sized onion, finely chopped
1 capsicum, thinly sliced
1/2 a carrot, finely chopped
1/4 cup thinly sliced cabbage
1 medium sized tomato
1 green chili
1/2 tsp red chili powder
1/2 tsp coriander powder
1/2 tsp freshly grated ginger
1/2 tsp salt

2 tsp oil
1/4 tsp mustard seeds
a pinch of asafoetida
a pinch of turmeric
3-4 curry leaves, torn into pieces

Do checkout the video on how to make Stuffed Idly


  • Let us first make the filling. Heat a sauce pan, heat oil given under tempering, splutter mustard seeds, add asafoetida, and curry leaves. Next add chopped onions and green chili, saute until onions turn translucent
  • Now add chopped tomatoes, turmeric powder, red chili powder, coriander powder and salt and cook until tomatoes turn mushy. Now dump all the chopped veggies, add 1/4 cup of water and salt. Cover and cook until done. 
  • There should be no liquid in the filling. Even after cooking, if there is still liquid, cook without cover until all the liquid is absorbed. Let the filling cool.
  • Now let us prepare the idly plates. Grease the idly plates with gingely oil, fill half the mould with idly batter, spoon 2-3 tsp of filling into each hole, now top it with another ladle of batter. Steam cook for 10-12 minutes. Once done, let it cool for 2-3 minutes, then unmould the idlies onto a serving plate. 
  • The idlies can be made in one single big plate also, if  you make it one single plate, cut and pack as wedges. Pack them with a generous drizzle of gingely oil/ ghee with idly podi on top.
Day 19