Stuffed Vegetable Idlis
Discover the delicious fusion of traditional South Indian idlis with a flavorful vegetable stuffing in this Stuffed Vegetable Idlis recipe. Perfect for lunch or as a savory snack, these fluffy steamed cakes are made with a fermented rice and urad dal batter, filled with a colorful medley of blanched pistachios, roasted cashews, and vibrant diced bell peppers, all enhanced with aromatic spices. These idlis are not only a treat for your palate but also a nutritious option for those seeking plant-based meals. Perfectly paired with coconut chutney or spicy sambar, this dish is a delightful way to enjoy an Indian classic.
4
Servings
150
Calories
9
Ingredients
Ingredients
rice
3 cups (soaked)
Urad Dal
1 cup (soaked)
pistachios
1 teaspoon (blanched)
roasted cashew nuts
1 tablespoon (chopped)
green bell pepper
0.5 tablespoon (diced)
red bell pepper
0.5 tablespoon (diced)
pickle masala
1 tablespoon (mixed)
kasuri methi
1 teaspoon (crushed)
carrot
1 tablespoon (sliced)
Instructions
1
Begin by soaking the rice and urad dal in water for at least 6 hours or overnight.
2
Drain the soaked ingredients, then grind them together with a little water to form a smooth, thick batter.
3
Transfer the batter to a large bowl and allow it to ferment in a warm place for 8-12 hours, or until it has doubled in volume and is slightly bubbly.
4
Once fermented, gently stir the batter. Brush the idli tray with a little oil to prevent sticking.
5
In a mixing bowl, combine the blanched pistachios, chopped roasted cashews, diced green and red bell peppers, pickle masala, crushed kasuri methi, and sliced carrot. Mix well to ensure even distribution of the stuffing.
6
Spoon a small amount of the fermented batter into each idli mold, filling them about one-third full.
7
Add a generous spoonful of the vegetable stuffing in the center of each filled mold.
8
Top with more of the fermented batter to cover the stuffing completely.
9
Carefully place the filled idli tray in a steamer or a large pot with boiling water underneath, ensuring the water does not touch the batter.
10
Cover and steam for about 10-15 minutes, or until a toothpick inserted in the idlis comes out clean.
11
Once cooked, remove the idlis from the steamer and let them cool for a minute. Serve hot with coconut chutney or sambar for a delightful meal.
Nutrition Information
3g
Fat
30g
Carbs
3.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Stuffed Vegetable Idlis?
They are a savory South Indian dish consisting of fluffy steamed rice cakes filled with a flavorful mixture of vegetables and nuts.
How long should I soak the rice and urad dal?
The rice and urad dal should be soaked for at least 6 hours or overnight for the best results.
How long does the fermentation process take?
The batter needs to ferment in a warm place for about 8 to 12 hours until it doubles in volume.
What vegetables are used in the stuffing?
The stuffing includes diced green and red bell peppers and sliced carrots.
Are there nuts in this recipe?
Yes, the stuffing contains blanched pistachios and roasted chopped cashew nuts.
Is this recipe suitable for vegans?
Yes, this Stuffed Vegetable Idli recipe is entirely plant-based and vegan-friendly.
How many calories are in a serving?
Each serving contains approximately 150 calories.
How long should the idlis be steamed?
Steam the idlis for about 10 to 15 minutes or until a toothpick comes out clean.
What is the ratio of rice to urad dal in this recipe?
The recipe uses 3 cups of rice to 1 cup of urad dal.
What spices are used to flavor the stuffing?
The stuffing is flavored with pickle masala and crushed kasuri methi.
How do I prevent the idlis from sticking to the tray?
You should brush the idli tray with a little oil before adding the batter.
What is the best way to serve Stuffed Vegetable Idlis?
They are best served hot with coconut chutney or a spicy sambar.
How do I know if the batter has fermented correctly?
Correctly fermented batter will have doubled in volume and will appear slightly bubbly.
What is kasuri methi?
Kasuri methi is dried fenugreek leaves, which adds a distinct aromatic flavor to the stuffing.
What is the protein content of these idlis?
Each serving provides about 3.75g of protein.
How many servings does this recipe yield?
This recipe is designed to make 4 servings.
Can I use different types of bell peppers?
Yes, while the recipe specifies green and red bell peppers, you can use any variety you prefer.
How much fat is in one serving?
There are 3g of fat per serving in this recipe.
How do I assemble the stuffed idlis?
Fill the mold one-third full with batter, add a spoonful of stuffing, and cover with more batter before steaming.
What is pickle masala?
Pickle masala is a spice blend used to give the stuffing a tangy and spicy kick.
Are these idlis gluten-free?
Yes, since they are made from rice and lentils, they are naturally gluten-free.
How much carbohydrates are in a serving?
There are 30g of carbohydrates per serving.
Is the batter thick or thin?
The batter should be ground into a smooth, thick consistency.
Can these be eaten as a snack?
Yes, they are perfect as both a nutritious lunch and a savory snack.
Do I need to blanch the pistachios?
Yes, the recipe recommends using blanched pistachios for the stuffing.
What equipment do I need for this recipe?
You will need a grinder for the batter and an idli steamer for cooking.
Can I prepare the stuffing in advance?
Yes, you can mix the vegetables and spices for the stuffing ahead of time.
Why is fermentation important for idlis?
Fermentation allows the idlis to become light, fluffy, and easier to digest.
What kind of carrot preparation is required?
The carrot should be sliced thinly to mix well with the other stuffing ingredients.
How much water should I use when grinding the batter?
Use only a little water to ensure the batter remains thick enough to hold the stuffing.