Soft and Spongy Vegetable Stuffed Idli Recipe

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Prep Time 15 Minutes

Cooking Time 30 Minutes

Servings 1-2

Rating

Vegetable Stuffed Idlis are truly a unique recipe which adds taste and variation to the idli recipe. The stuffed soft and spongy idlis are amazing when served as a snack or breakfast with chutney. Let ‘s follow this innovative recipe.

Ingredients

For The Idli Batter

1 cuprice semolina (idli rava)
1/4 cupbeaten rice (poha)
1/4 cupurad dal (split black lentils)
saltto taste

For The Vegetable Stuffing

1/2 cupfinely chopped mixed vegetables (carrot and french beans)
1/4 cupboiled green peas
2 tspoil
1/2 tspurad dal (split black lentils)
1/2 tspmustard seeds ( rai / sarson)
3 to 4curry leaves (kadi patta)
1-1/2 tspfinely chopped green chilies
saltto taste

Directions

For the idli batter

Wash and soak the idli rava, poha and urad dal in enough water in a deep bowl for 2 hours and drain it well.
Blend in a mixer using ½ cup of water till smooth and transfer the mixture into a deep bowl, add salt and mix it well and cover with a lid and keep it aside to ferment in a warm place for 6 to 8 hours.

For the vegetable stuffing

Heat the oil in a broad non-stick pan, add urad dal, mustard seeds and curry leaves and saute on a medium flame for a few seconds.
When the seeds crackle, add green chilies, all the mixed vegetables, and salt and saute on a medium flame for 2 to 3 minutes and Keep it aside.

How to proceed

Grease the idli molds and pour 1 tbsp of the idli batter into each greased idli molds.
Put approx. 1 tsp of the prepared vegetable stuffing over the idli batter and finally top it with ½ tbsp of the idli batter evenly over it and steam in a steamer for 12 minutes.
Allow the idlis to cool slightly and then de-mould them using a spoon.
Serve hot with coconut chutney and sambar.

Also, Read Tasty Chana Dal Chutney for Idli

Meghna Nath