This delicious 30-minute stuffed Idli with leftover Batter is a quick and delicious snack or breakfast option. It’s a simple and fun twist on regular idli with yummy potato stuffing inside.
In this recipe, idlis are stuffed with a flavorful potato filling. This makes them both filling and flavorful, great for lunch boxes, even as an evening snack, breakfast, or any meal. (Step-by-step-recipe-video)
About Stuffed Idli with Leftover Batter:
Stuffed Idli is a unique take on the regular idli, a staple in many South Indian households.
As you might know, idlis are made from a simple batter of rice and urad dal, which is soaked, ground, steamed, and served with chutney or sambar.
But, we humans tend to get bored if we eat the same thing every day. Am I right?
Idli is one of those recipes where we always grind a batch so that breakfast and tiffin become easy by making idli, dosa, uthappam, or paniyaram.
So, I found a solution.
When you’re bored of plain idlis or have leftover batter in the fridge, this recipe adds a whole new level of flavor!
The idea of stuffing idlis with potatoes came to me one day when I had some leftover boiled potatoes, and my kids didn’t feel like eating regular idlis again. So, I mashed the potatoes, added a few spices, and used them as a filling.
The result was amazing!
The taste is quite similar to masala dosa, as the base batter is the same, and the stuffing is almost identical. The only difference is that dosa is roasted on a tawa, while idlis are steamed.
It’s not only delicious but also convenient. You can make the potato stuffing a day before, shape them into tikkis, and store them in the fridge.
The idlis take only a few minutes to steam. Plus, they are mess-free, making them perfect for lunch boxes or travel snacks. The kids love them, and even picky eaters enjoy the soft, spiced potato filling.
Whether you’re short on time or just want to try something new, this Potato Masala Stuffed Idli is a great choice. It’s nutritious, easy to prepare, and adds a fun twist to your usual idli routine!
Serving Suggestion:
With Chutney: Serve these potato stuffed idlis with coconut chutney Peanut chutney, Onion tomato chutney, or tomato chutney.
With Sambar: For a more filling meal, you can pair them with hot sambar. Though you won’t fully taste the stuffing with sambar, it’s still a great choice if you prefer.
For Kids: If your kids like something simple, serve them as they are—they’ll love it!
Storage Suggestions
In the Fridge: Store leftover stuffed idlis in an airtight container in the fridge for up to 2 days. Reheat them by steaming or microwaving for a fresh taste.
Make Ahead: Prepare the potato stuffing a day in advance and store it in the fridge to save time in the morning.
Pro Tips for Potato Stuffed Idli:
Greasing: Lightly grease the idli molds with oil or ghee to ensure the idlis don’t stick.
Adjust the Spice: For a spicier stuffing, add green chilies or extra garam masala.
Why You Should Make Quick Stuffed Idli Recipe:
Kid-Friendly: Kids love the soft, tasty potato filling.
Quick & Easy: A fast recipe, perfect for busy mornings or evening snacks. Also good to make when you want something different than regular idli.
Healthy: Steamed idlis are healthy and easy to digest.
Great for Leftovers: A creative way to use up leftover idli batter and boiled potatoes.
Lunch Box Friendly: These stuffed idlis are ideal for lunch boxes—filling and mess-free.
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Basic Ingredients used to make this Aloo Masala Stuffed Idli Recipe:
Idli Batter: The key ingredient for your stuffed idli. You can use store-bought or homemade idli batter. Fresh batter gives the best results.
Potatoes: The filling that makes your idlis more filling and tasty. Potatoes are a good source of energy and pair well with the spices.
Onions: Adds flavor to the stuffing. You can skip it if you want.
Mustard Seeds, Curry Leaves, Urad Dal, Chana Dal: These are tempering ingredients that add flavor and texture to the stuffing. These ingredients are common in South Indian cooking. Also, the addition of urad and chana brings crunchiness to every bite.
Turmeric: Gives the stuffing a warm color and flavor.
Hing: A pinch of hing helps with digestion and enhances the flavor of the filling.
Garam Masala: Brings a nice flavor to it.
Amchur Powder: Adds a tangy flavor. You can substitute this with lemon juice if you don’t have amchur.
Ginger Garlic Paste: You get a nice flavor in the masala, but if you want you can skip.
Salt: an important ingredient, add as per your taste.
Stuffed Idli with Leftover Batter
Ingredients
- 500 gm Batter
- 1 Onion big, chopped
- 4 Potato medium, boiled & mashed
- 1-2 Green chilli chopped
- 2 tbsp Oil
- 1/2 tsp Mustard seeds
- 2 Curry leaves sprigs,chopped
- 1 tsp Urad dal
- 2 tsp Chana dal
- 1/2 tsp Turmeric powder
- Hing a pinch
- 1 tsp Garam masala
- 1 tsp Amchur powder
- 1 tsp Ginger garlic paste
- 2 tsp Salt 1 tsp for batter and 1 tsp for masala, or to taste
Instructions
Prepare the Potato Stuffing:
- Heat 2 tbsp oil in a pan. Add mustard seeds.
- When the seeds splutter add chopped curry leaves, urad dal, chana dal. Saute for few seconds.
- Add finely chopped onions and saute until golden brown.
- Add turmeric powder and cook until the raw smell goes off.
- Add asafoetida and mix well.
- Stir in the boiled, mashed potatoes. garam masala, amchur powder. And give it a nice mix.
- Add salt and cook for 2-3 minutes.
- So the stuffing is ready and let it cool down completely.
- Once cool down, make the tikkis out of it. Set aside.
Prepare the Idli Batter:
- Use leftover idli batter or prepare fresh batter.
Assemble the Stuffed Idlis:
- Grease the idli molds with a little oil or ghee.
- Pour a small amount of batter into each mold.
- Add a spoonful of the potato stuffing in the center.
- Pour more batter on top to cover the stuffing.
Steam the Idlis:
- Preheat your steamer for 5 minutes.
- Place the idli molds in the steamer and steam for 10-12 minutes, or until the idlis are cooked through.
- Let them cool for a minute before removing from the molds.
Serve:
- Serve hot with coconut chutney, tomato chutney, or sambar. You can have these idlis just like that also.
- Enjoy your delicious Aloo Masala Stuffed Idlis!
Nutrition
Frequently Asked Questions About the Stuffed Idli Recipe:
Can I use leftover idli batter for this recipe?
Yes! This recipe is perfect for using up leftover batter. It turns regular idlis into something new and very tasty.
How do I make sure the idlis don’t stick to the molds?
Grease the idli molds with a bit of oil or ghee before pouring the batter. This helps the idlis come out easily after steaming.
Can I make the stuffing ahead of time?
Yes, the potato stuffing can be made a day in advance and stored in the fridge. It makes the recipe even faster to prepare.
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used as a healthier alternative. They add a slight sweetness, which pairs well with the spices.
What’s the ideal consistency for the stuffing?
The stuffing should be mashed well but not too watery. It should hold its shape when you place it in the batter.
How long should I steam the stuffed idlis?
Steam the stuffed idlis for about 10-12 minutes.
What can I serve with these stuffed idlis if I don’t have chutney or sambar?
They taste great on their own too!
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You might also want to try:
South Indian Coconut Chutney Recipe For Masala Dosa and Idli
Peanut Chutney Recipe
Kara Chutney Recipe – Spicy Red Tomato Chutney Recipe
Manglore Cucumber Sambar
Instant South Indian Sambar Recipe for Masala Dosa
How to make Onion Tomato Chutney
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