Stuffed Idli Pakodas

Stuffed Idli Pakodas - Plattershare - Recipes, food stories and food lovers
4.60 from 39 votes
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Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Served As: Snacks
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 5


  • 2 cup Idli Rice washed and soaked in water overnight for
  • gm Split Black Gram Skinless urad dal dhuli – washed and soaked in water overnight - 1 cup split black skinless
  • Desi Ghee â for greasing the tray
  • 1-2 tsp Salt or as per taste
  • 1 Stuffing chopped, or onion for onion â
  • 1/2 tsp Cumin Seeds â
  • 1 Green Bell Pepper chopped â
  • 3 tbsp Green Peas frozen â
  • 3 tbsp Carrot chopped â
  • 2 tbsp Beans chopped â
  • 2 tbsp Cabbage shredded â
  • 2 Potato boiled and mashed â
  • 1-2 tsp Salt or as per taste
  • 2 Green Chillies chopped â
  • 1/2 tsp Black Pepper Powder â
  • 1-2 leaves Coriander â chopped
  • 1/2 lime Lime Juice €“ ½ Tbsp juice â
  • 1/2 tsp Turmeric Powder â
  • 1 tbsp Oil â
  • 2 cup Besan for pakodas â
  • 1-2 tsp Salt or as per taste
  • to Oil â deep fry


  • For Idli : Drain and grind the rice to a slightly coarse texture and dropping consistency.
  • Drain and grind the dal, sprinkling water as required to a smooth and spongy batter. Mix both batters together.
  • Add salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
  • Mix well and grease the idli holder or pan well and fill each of them with 3/4th full of batter.
  • Steam cook idlis on medium flame for about 10-12 minutes or until done.
  • Use knife (greased with ghee) to see whether idlis are done.
  • For Stuffing : Heat oil in a pan and add cumin seeds.
  • Once cumin seeds starts crackling add chopped onions and saute until translucent.
  • Add all chopped vegetables except potato. Saute for 8-10 minutes or until they are cooked.
  • Add turmeric powder, salt, green chillies, black pepper powder, lime juice, boiled potato and coriander leaves. Mix well and saute it for another one minute.
  • For Pakodas : Slice each idli from the centre into two halves
  • Spread the mixture on one half and cover it with the other half.
  • Do this with rest of the idlis and keep them aside. Now make a batter of medium consistency using gram flour, salt and water
  • Heat oil in a kadhai. Now dip the stuffed idli one by one into batter and deep fry until golden brown and crisp. Keep them on a paper towel.
  • Cut the idlis into half and serve hot with any sauce or chutney.

Recipe Notes

  • I have not added soaking time and fermentation time in preparation time.
  • you can add / less vegetables as per your choice.
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4.60 from 39 votes

Aarti Sharma
Aarti Sharma

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