Ingredients

  • 🥔 Potato Filling
  • Oil – 3–4 tbsp
  • Cumin seeds – ½ tsp
  • Onion – 2 mediums, thinly sliced
  • Green chilies – 6
  • Ginger-garlic paste – 1 tbsp
  • Boiled potatoes – 3, mashed
  • Coriander leaves – a handful
  • 🥣 Idli Batter
  • Curd – 1 cup
  • Cooked rice – 1 cup
  • Rava (semolina) – 200 g
  • Black pepper powder – ½ tsp
  • Salt – to taste
  • Water – as required
  • Baking powder – ½ tsp
  • Baking soda – ¼ tsp
  • 🌿 Tempering
  • Ghee – 1 tbsp
  • Cumin seeds – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Curry leaves – a few
  • 🥥 Green Chutney
  • Curry leaves – a few
  • Coriander leaves – 1 cup
  • Mint leaves – ½ cup
  • Green chili – 1
  • Garlic – 5 cloves
  • Ginger – 1½ inch
  • Lemon juice – ½ lemon
  • Salt – ½ tsp
  • Sugar – ½ tsp
  • Fresh coconut – ½ cup
  • Water – as required

Difficulty : Medium

Serves : 4

Stuffed Masala Idli is a delicious twist on traditional idli, made with a flavorful potato filling wrapped in soft rava idli batter. The steamed stuffed idli is then tempered with ghee, cumin, turmeric, and curry leaves and lightly toasted until aromatic. Serve it hot with fresh coconut-mint green chutney for a tasty breakfast or evening snack.

Cooking Steps

  • 1
    1.Prepare the Potato Filling
  • 2
    Heat 3–4 tbsp oil in a pan.
  • 3
    Add ½ tsp cumin seeds and let them crackle.
  • 4
    Add the sliced onions and green chilies. Sauté until the onions turn soft.
  • 5
    Add salt to taste and mix well.
  • 6
    Add 1 tbsp ginger-garlic paste and sauté until fragrant.
  • 7
    Add the mashed boiled potatoes and coriander leaves. Mix well and cook for 2–3 minutes.
  • 8
    Set aside to cool.
  • 9
    2.Prepare the Idli Batter
  • 10
    Add 1 cup curd, 1 cup cooked rice, ½ tsp black pepper powder, and salt to a blender.
  • 11
    Blend until smooth.
  • 12
    Transfer the mixture to a bowl and add 200 g Rava. Mix well.
  • 13
    Add a little water to the blender jar, rinse it well, and pour it into the batter.
  • 14
    Mix well until you get a thick, smooth batter.
  • 15
    Cover and let it rest for 30 minutes.
  • 16
    After resting, add ½ tsp baking powder and ¼ tsp baking soda. Mix gently.
  • 17
    3.Prepare the Stuffed Idli
  • 18
    Grease 4 steel glasses with oil.
  • 19
    Shape the prepared potato filling into rolls.
  • 20
    Place one potato filling roll vertically in the center of each greased steel glass.
  • 21
    Pour the idli batter around the filling, filling each glass up to three-fourths full.
  • 22
    Repeat the same process with the remaining glasses.
  • 23
    Steam for 20–25 minutes, or until a toothpick inserted into the idli comes out clean.
  • 24
    Carefully remove the steamed idlis from the steel glasses.
  • 25
    4.Temper and Toast the Idli
  • 26
    Heat 1 tbsp ghee in a pan.
  • 27
    Add ¼ tsp cumin seeds and let them crackle.
  • 28
    Add ¼ tsp turmeric powder and a few curry leaves.
  • 29
    Add the whole stuffed idli and gently toss until evenly coated with the tempering.
  • 30
    Lightly toast on all sides until golden and aromatic.
  • 31
    Repeat the same process for the remaining stuffed idlis.
  • 32
    Cut the toasted idlis into round slices.
  • 33
    5.Prepare the Green Chutney
  • 34
    Add curry leaves, coriander leaves, mint leaves, green chili, garlic, ginger, lemon juice, salt, sugar, and fresh coconut to a blender.
  • 35
    Add a little water and blend everything well until smooth and creamy.
  • 36
    🍽️ Serving
  • 37
    Serve the delicious Stuffed Masala Idli hot with fresh green chutney and enjoy!

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