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Stuffed Idly|Masala Stuffed Idly

Stuffed idly, south-indian idly stuffed with spicy vegetable masala. Simple rice cakes elevated to another level by stuffing your choicest filling, steam cooked and served with an assortment of condiments.
Course Appetizer, Breakfast, Snack
Cuisine Indian
Keyword How to make stuffed idly, Idly makeover, Idly snack recipe, Stuffed idly
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4


For the idly

  • Idly batter as required
  • gingely oil to grease the plates

For the stuffing

  • 1 no medium sized onion finely chopped
  • 1 no capsicum thinly sliced
  • ½ a carrot finely chopped
  • 1 no medium sized tomato finely chopped
  • 1 no green chili
  • ½ teaspoon red chili powder
  • ½ tsp coriander powder
  • ½ teaspoon grated ginger
  • ½ teaspoon salt or to taste


  • 2 teaspoon oil any vegetable oil
  • ¼ teaspoon mustard seeds
  • a pinch of turmeric powder
  • a sprig of curry leaf, torn into pieces


The stuffing

  • 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 ¼ 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 completely

Let us make Stuffed idly

  • Grease the idly plates with gingely oil, fill half the mould with idly batter, spoon 2-3 teaspoon of filling into each hole, now top it with another ladle of batter.
  • Steam cook for 15 minutes. Once done, let it cool for 2-3 minutes, then unmould the idlies onto a serving plate. 
  • The idlies can also be made in one single big plate. if  you make it one single plate, cut and pack as wedges.
  • Pack or serve them with a generous drizzle of gingely oil/ ghee with idly podi on top



  • The stuffing should be dry or else i will not steam well with the idly.
  • While filling the idly plates make sure you fill them halfway first, add the stuffing and pour remaining batter on top of the stuffing. 
  • Do not fill the idly mould more than its capacity, it will overflow and the idlies might not look pleasing to the eyes, though they might steam and taste well. 
  • You can make the filling with veggies of your choice.