Stuffed Idli Pakodas

4.60 from 39 votes

Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Served AsSnacks
Servings 5


  • For Idli : Rice - 2 Cup Washed and soaked in water overnight
  • Split Black Gram Skinless Urad Dal dhuli – Washed and soaked in water overnight - 1 Cup
  • Ghee – for greasing the tray
  • Salt
  • For Stuffing : Onion – 1 chopped
  • Cumin Seeds – ½ tsp
  • Green Bell Pepper – 1 chopped
  • Green Peas – 3 tbsp frozen
  • Carrot – 3 tbsp chopped
  • Beans – 2 tbsp chopped
  • Cabbage – 2 tbsp shredded
  • Potato – 2 boiled and mashed
  • Salt
  • Green Chillies – 2 chopped
  • Black Pepper Powder – ½ tsp
  • Few Coriander Leaves – Chopped
  • Lime Juice – ½ tbsp
  • Turmeric Powder – ½ tsp
  • Oil – 1 ½ tbsp
  • For Pakodas : Besan – 2 Cup
  • Salt
  • Oil – to 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.


  • 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

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Aarti Sharma
Aarti Sharma

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