Stuffed Idli (Stuffed rice cakes)


It has been cold and rainy weather in Bay area since the last few weeks. This weather calls for some piping hot and carb rich food :). Today’s recipe is perfect for such a weather. Idlis (steamed rice cakes) are typically paired with Sambhar (spicy lentil soup) and coconut chutney (coconut spread). I am always lazy when it comes to preparing Sambhar.

I once put on my google search glasses to find other pairings for Idli. I stumbled upon this method of preparing idlis. This was a savior! Idlis stuffed with potatoes are good to eat as is. I am in love with this method and trust me you will be too. This warm treat is super easy to make and will definitely bring you some compliments and curious questions :). Hope this recipe makes way to your kitchens soon.


2-3 cups Idli batter (I used store-bought)

1 cup potato masala (follow recipe for potato masala from this post:


  1. Add water to a steamer and place it on heat covered to build up steam.
  2. Place spoon-full of the potato mixture between your palms and prepare small rounds about the size of quarter. Make sure to flatten them. Repeat this until you have used up the entire mixture.
  3. Grease the idli stencil with some oil. Pour 1 spoon of batter in each slot. Now place the boiled potatoes rounds. Now pour more batter over this. You need to cover the potatoes completely. The batter might overflow out of the slots. This is OK.
  4. Place the loaded idli stencils on the stand and place it in the steamer. You need to steam the idlis, for about 10 – 15 min. A trick to check whether the idlis are done is by inserting a toothpick. If it comes out clean then they are ready.
  5. Let them cool down. Using a butter knife, remove one idli at a time. You might need to trim the edges a bit. Cut each in half.


  • Serve with coconut chutney or tomato ketchup

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