Stuffed Idli with Coconut Chutney
Recipe Summary
- This video presents a delightful recipe for stuffed idlis, featuring a savory potato filling encased in soft idli batter, served alongside a vibrant and fresh coconut chutney. A perfect South Indian breakfast or snack.
All Ingredients - For Potato Stuffing
- Cooking Oil 2 tablespoons
- Green Chillies 3-4, chopped
- Curry Leaves A few sprigs
- Cumin Seeds (Jeera) 1 tablespoon
- Urad Dal 1.5 tablespoons
- Onion 1 medium, chopped
- Turmeric Powder 1 tablespoon
- Salt To taste
- Sugar 1 tablespoon
- Potatoes 2-3 medium, boiled and peeled
- Fresh Coriander Leaves 2 tablespoons, chopped
All Ingredients - For Stuffed Idli
- Idli Batter 2 cups
- Melted Butter or Oil 1 teaspoon, for greasing
All Ingredients - For Coconut Chutney
- Fresh Coconut Pieces 1/2 cup
- Fresh Coriander Leaves 1/2 cup
- Green Chillies 2-3
- Garlic Cloves 3-4
- Lemon Juice 1/2 lemon
- Salt To taste
- Water As needed for grinding
All Ingredients - For Chutney Tadka
- Cooking Oil 1 tablespoon
- Cumin Seeds (Jeera) 1/2 teaspoon
- Urad Dal 1/2 teaspoon
- Mustard Seeds 1/2 teaspoon
- Curry Leaves A few sprigs
Tools You'll Need
- Pan
- Steamer
- Blender
- Spatula
- Bowl
- Mixing bowl
Don't have an ingredient? Try these swaps
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Potato Stuffing Base
Heat 2 tablespoons of cooking oil in a pan. Add 3-4 chopped green chillies, a few curry leaves, 1 tablespoon of cumin seeds (jeera), and 1.5 tablespoons of urad dal. Fry until the urad dal turns brown, about .
Step 2: Sauté Onion
Add 1 medium chopped onion to the pan and sauté until it becomes translucent, about .
Step 3: Add Spices and Seasoning
Add 1 tablespoon of turmeric powder, salt to taste, and 1 tablespoon of sugar. Mix all ingredients well and cook for .
Step 4: Incorporate Potatoes
Add 2-3 medium boiled and peeled potatoes to the mixture. Mix thoroughly and gently smash some of the potatoes with a spatula to create a textured stuffing. Cook for .
Step 5: Garnish Stuffing
Garnish the potato stuffing with 2 tablespoons of fresh chopped coriander leaves and mix. Transfer the prepared stuffing to a bowl and let it cool slightly.
Step 6: Shape Potato Patties
Once cooled, take small portions of the potato stuffing and shape them into round, flat patties.
Step 7: Prepare Idli Molds
Prepare the idli molds or small bowls by brushing them with 1 teaspoon of melted butter or oil to prevent sticking.
Step 8: Layer Idli Batter
Pour a thin layer of idli batter (approximately 1/4 cup per idli) into each greased mold/bowl.
Step 9: Add Potato Stuffing
Place one potato stuffing patty on top of the batter in each mold/bowl.
Step 10: Cover with Batter
Pour another layer of idli batter over the potato stuffing, ensuring it is completely covered.
Step 11: Steam Idlis
Place the filled idli molds/bowls into a steamer. Steam for , or until the idlis are cooked through and a toothpick inserted comes out clean.
Step 12: Prepare Coconut Chutney
In a blender, combine 1/2 cup fresh coconut pieces, 1/2 cup fresh coriander leaves, 2-3 green chillies, 3-4 garlic cloves, juice from half a lemon, and salt to taste. Add a small amount of water as needed and grind into a smooth paste. Transfer the chutney to a serving bowl.
Step 13: Prepare Chutney Tadka
In a small pan, heat 1 tablespoon of cooking oil. Add 1/2 teaspoon of cumin seeds (jeera), 1/2 teaspoon of urad dal, 1/2 teaspoon of mustard seeds, and a few curry leaves. Fry until the mustard seeds splutter and the urad dal turns golden brown, about .
Step 14: Combine Tadka with Chutney
Pour the hot tadka over the prepared coconut chutney and mix well.
Step 15: Serve Stuffed Idlis
Once the stuffed idlis are steamed, carefully remove them from the molds. Serve the hot stuffed idlis with the fresh coconut chutney.
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