Stuffed Idli With Coconut Chutney Recipe

Stuffed Idli is a soft & fluffy steamed cake made of fermented rice & lentil batter stuffed with vegetables, making it high in fiber, vitamins and minerals. These are one of the healthiest protein-packed breakfasts from South Indian cuisine. Combine it with coconut chutney to make it nutrient dense and well-liked.

Nutrition Information per serve

  • 104.2 kcal
  • 14.8 gm
  • 1.3 gm
  • 3.1 gm
    Total Fat
  • 2.3 gm
    Total Fiber
1.0 Tbsp(13.0 gm) Rice
1.0 Tsp(4.0 gm) Urad Dal
1/2 Grated Tbsp(3.0 gm) Carrot
1/2 Chopped Tbsp(5.0 gm) French Beans
2.0 Boiled Tsp(6.0 gm) Peas
0.13 Tsp(0.58 gm) Salt
1/2 Tsp(2.0 ml) Oil
40.0 Ml(40.0 ml) Water
0.22 Chopped Tbsp(2.0 gm) Fresh Coconut
0.22 Tbsp(2.0 gm) Chana Dal
0.06 Tsp(0.28 gm) Tamarind
0.22 Chopped Tsp(0.47 gm) Green Chilli
0.11 Grated Tsp(0.21 gm) Ginger
0.9 Number(0.1 gm) Kadi Patta
0.06 Tsp(0.23 gm) Urad Dal
0.11 Tsp(0.41 gm) Rai
0.06 Tsp(0.27 gm) Salt
0.11 Tsp(0.36 ml) Oil
11.0 Ml(11.0 ml) Water
  • In a Batter Add 1 tbsp grated carrot, 2 tsp chopped french Beans, 2 tsp boiled peas, (Nestle Twist) and mix Well.

  • Grease Idli mold with 1/2 tsp Oil, fill molds with Idli mixture & steam in Idli Steamer.

  • Serve Hot with Coconut Chutney.

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