By Akshara
July 22, 2025
This twist on traditional idlis comes with a spicy vegetable stuffing in the centre. It makes a fun breakfast option or even a lunchbox meal. These soft, fluffy idlis with a surprise inside are best served warm with coconut chutney or sambar.
2 cups idli batter (fermented) 1 small onion (finely chopped) ½ carrot (grated) ¼ cup boiled and mashed potato ¼ tsp mustard seeds A pinch of hing (asafoetida) ½ tsp urad dal ½ tsp ginger (grated) 1 green chilli (finely chopped) A few curry leaves A few coriander leaves (chopped) Salt to taste 1 tsp oil
Heat oil in a small pan. Add mustard seeds, urad dal, hing, and curry leaves. Once they splutter, add onions, green chilli, and ginger.
Sauté until onions soften, then add grated carrot and mashed potato. Add salt and mix well. Cook for a couple of minutes. Let the mixture cool.
Grease the idli moulds. Pour a little idli batter into each cavity, then place a spoonful of the stuffing in the centre. Cover it with more batter so the filling stays hidden.
Steam the idlis for 10–12 minutes or until a toothpick inserted comes out clean. Let them sit for a minute before removing from the moulds.
Serve hot with coconut chutney or sambar. They’re soft outside, flavourful inside, ideal for something a little different.