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Stuffed Idli with Chutney Recipe

Course Breakfast, chutney, Main Course
Cuisine Indian



  • ½ cup Coconut
  • Onion
  • Tamarind
  • 2 Green Chilli
  • 3-4 Garlic Cloves
  • Salt
  • Peanuts
  • Water
  • 1 tsp Eno Fruit Salt
  • 1 pinch Asafetida
  • 1 tsp Mustard Seeds
  • 2 Dry Red Chillies
  • Curry Leaves


  • 1.5 cups Suji
  • ¾ cup Curd
  • 1 tsp Salt
  • Water
  • Oil
  • 2 pinch Asafetida
  • 1 tsp Cumin Seeds
  • 1 tsp Mustard Seeds
  • Green Chilli fine chopped
  • Curry Leaves
  • 1 Onion fine chopped
  • ½ tsp Turmeric Powder
  • ½ cup Peas boiled
  • 3 Potato boiled & mashed
  • 1 tsp Dry Coriander Powder
  • ½ tsp Red Chilli Powder
  • ½ Garam Masala Powder
  • 1 tsp Dry Mango Powder
  • Salt according to taste
  • Coriander Leaves fine chopped
  • 1-1.5 cups Water for cooking



  • In a bowl add in suji, curd, salt and mix it well. Add in water to make batter smooth. Cover and set it aside for 15 minutes.
  • In a pan heat some oil and add in asafoetida, cumin seeds, mustard seeds, green chillies, curry leaves and mix them well.
  • Now add in onion, mix it and cook it till onion turns golden brown.
  • Now add in turmeric powder and mix it well. Next add in peas and potatoes and give it a good mix and let it cook.
  • Add in dry coriander powder, red chilli powder, garam masala powder, dry mango powder, coriander leaves and mix it well. Once cooked keep it aside to cool down.
  • Make small patties of the stuffing and keep it aside.
  • In a bowl take out half off the batter and add in eno fruit salt and mix it well.
  • Now take a small steel bowl and pour some batter over it, place the stuffing and again pour some batter to cover the stuffing.
  • For cooking the idli take a pan fill it with water and place a big steel strainer over it.
  • Place the idli bowls and cover it and let it cook for 12-13 minutes on medium high flame.
  • Once cooked turn off the heat and let it cool down a bit and then demould it.


  • In a grinder add in coconut, chillies, garlic, tamarind, salt, peanuts, onion, water and grind to make a smooth paste and keep it aside.
  • Now take a small pan and add in oil and let it heat, now add in asafoetida and mustard seeds and turn the flame to full.
  • Once mustard seeds start popping turn the heat off and add in curry leaves and dry red chillies. Add the tadka to chatni and mix it well.



Shilpi’s Quick Tricks
  • If you don’t have eno fruit salt then use ½ tsp baking powder and 1 tsp lemon juice.
  • The process should be done quickly as we have already mixed eno in it and if we take too long then the effect of eno won’t be there.
  • Make sure you leave enough space in the bowl for the idli to rise.
Keyword breakfast, south indian
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