Crispy Malabar Spice Stuffed Idli

Crispy Malabar Spice Stuffed Idli veg


Prep: 13 hours


Cook: 30 minutes


Method: Easy


Course: Snack


Type: South Indian

Idlis stuffed with a spicy mixed vegetable mixture, steamed and then deep fried


  • Rice semolina (idli rawa) 1 cup
  • Beaten rice (poha) ¼ cup
  • Split skinless black gram (dhuli urad dal) ¼ cup
  • Salt to taste
  • Oil for greasing
  • Stuffing
  • Mixed vegetables 2 cups
  • Oil 1 tsp
  • Green chillies, finely chopped 2
  • Curry leaves 5 to 6
  • Split skinless black gram (dhuli urad dal) ½ tsp
  • Mustard seeds ½ tsp
  • Sambhar powder ½ tsp
  • Salt to taste
  • For serving
  • Sambhar as required
  • Low calorie green chutney as required


  • To make the idli batter, wash and soak the rice semolina and beaten rice in water in a large bowl for at least 2 hours. Wash the split black gram thoroughly and soak it in water in another bowl for at least 4 hours.
  • Blend the rice semolina and beaten rice in a blender to a smooth batter and transfer into a deep bowl.
  • Grind the split black gram separately to a smooth paste with a little water till fluffy. Transfer into the same bowl. Add salt and mix thoroughly. Cover and keep in a warm place to ferment for 6 to 8 hours.
  • To make the stuffing coarsely grind the mixed vegetables in a blender without adding water.
  • Heat oil in a non-stick pan, add green chillies, curry leaves, split black gram and mustard seeds and saute till the seeds splutter and the gram turns a light brown.
  • Add vegetables and salt and saute for 3 to 4 minutes. Divide the stuffing into 15 equal portions.
  • Heat sufficient water in a steamer and grease the idli moulds. Put a spoonful of the idli batter into each greased idli mould. Place a portion of the stuffing over it and pour another spoonful of idli batter the idli batter to cover the stuffing.
  • Keep the moulds in the steamer, cover with the lid and steam for 10 to 12 minutes. Wait for 1 minute and take out the idlis.
  • Take the moulds out and let them cool slightly. Demould the idlis and set aside to cool.
  • Heat sufficient oil in a kadai, slowly slide in the idlis, a few at a time, and deep fry till golden and crisp.
  • Arrange them on serving plates and serve hot with sambhar or green chutney.