Instant Stuffed Idli-Stuffed Idli Varieties Recipes

Instant Stuffed Idli – Stuffed Idli Varieties Recipes

Stuffed Idli Varieties Recipes are instant stuffed masala idli recipe -idli with vegetables-vegetable idli for babies,paneer stuffed idli,egg stuffed idli,cheese stuffed idli,keema stuffed idli,Stuffed Idli Ke Pakode Recipe.

Instant Stuffed Masala Idli Recipe -Idli With Vegetables-Vegetable Idli For Babies:

Instant Stuffed Idli-Stuffed Idli Varieties Recipes
Instant Stuffed Idli-Stuffed Idli Varieties Recipes

How to Make Idli :

Cuisine: Indian ,South Indian
Preparation time: 40 mins
Cooking time: 20 mins
Serve: 3 to 4
Level of cooking: Easy
Taste: Eat with chutney
Category: Vegetarian Recipe


Idli batter (Normal Idli Batter or Make Instant Idli Batter check here)– as required

For vegetable stuffing:

onion – 1 finely chopped
potato – 1 finely chopped
carrot – 1 small grated
beans – 10 – 12 finely chopped
turmeric powder – 1/4 teaspoon
red chili powder – 1 teaspoon
coriander powder – 1 tablespoon
green chili – 1 finely chopped
1 tsp ginger garlic paste
salt – to taste

For seasoning:

mustard seeds – 1 teaspoon
urad dal – 1 teaspoon
chana dal – 1 teaspoon
few curry leaves
A pinch hing (or asafoetida powder )
1 tablespoon oil

For idli batter or you can use normal idli batter:

1 cup roasted rava/semolina/bombay rava
1 cup curd or yoghurt
salt to taste
½ tsp baking soda optional
water as required


potato stuffing steps:

boil the potatoes and keep it aside.heat oil in a pan, crackle mustard seeds, jeera, curry leaves and add ginger garlic paste or chopped ginger – garlic and mix well.add chopped chillies and chopped onions and fry until they turn pinkish in color.once the onions have changed the color, add turmeric and mix it properly.add chopped coriander leaves to it and mix properly. the masala will be hot so allow them to cool little.make small balls out of the mixture and flatten them as a patties and keep aside.


vegetable stuffing:

In a pan, heat oil, add mustard seeds. When it sputters, add urad dal, channa dal, curry leaves and hing. wait for some time till the dal changes colour.Now add chopped onions, green chillies and saute it till they become golden brown in colour.Now add turmeric powder, red chilli powder and coriander powder. Saute till the raw smell goes off.Now add chopped potatoes, beans and carrots in the order. Saute them well, Add 1/4 glass of water, leave the vegetables to get cooked, keeping the pan covered with a lid in low flame.Once the vegetables are cooked well and the entire moisture is gone, turn off the stove and allow it to cool.


Using steamer:

Grease idli mould with oil. Then add 1 tbsp of vegetable stuffing/potato stuffing on top of it. Now add a tablespoon of batter again on top. Make sure that everything is totally covered.Pour idli batter in the holes. Place in a steamer, and cook for 15-20 minutes. Remove from heat. Leave to cool down slightly. Open steamer, and remove idli from the moulds. Repeat with the rest of the batter.

Using rice cooker: 

Grease idli mould with oil.Then add 1 tbsp of vegetable stuffing on top of it. Now add a tablespoon of batter again on top. Make sure that everything is totally covered. Pour idli batter in the holes.Pour some water(approximately 2 cups) in rice cooker squeeze 2 to 3 drops of lime juice.Place the idli moulds in rice cooker,Cook for 20 minutes and remove outside,serve hot with chutney.

Using Microwave:

Apply oil on the microwave idli container and Then add 1 tbsp of vegetable stuffing on top of it. Now add a tablespoon of batter again on top. Make sure that everything is totally covered.pour idli batter into the moulds.Set the microwave for 3 minutes on medium power.When the idlis are prepared, with a help of a knife/Spoon,remove them from the microwave idli container and transfer in a serving bowl,serve hot with chutney.


  • You can serve these idlis to babies also.
  • The instant stuffed idli batter consistency is very important. it should not be too thick nor too runny.
  • Be careful while stuffing the idli’s. stuffing should be thick and small sized so that it doesn’t come out of idlis.

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