Total Time: 35

Hi Friends, it’s Tuesday today and i was just craving for some healthy recipe today. Nothing came to my mind than this awesome stuffed rava idli recipe. It’s healthy because it uses very less oil and include veggies as stuffing. Though it contains some potatoes, but very little.

You can also see my other breakfast recipes here: Suji Kachori, Kalmi Vada, Besan Ka Chilla, Pav Bhaji, v egetable Poha Cutlet, Bread Uttapam, Bread Idli, Macaroni Cheese Balls, Veg paneer cheesy bites, Khandvi recipe, etc.

My kids just loved this mixed South Indian Recipe with nariyal ki chutney as usual. I have earlier made bread dhokla sandwich recipe, which looks much like this idli recipe.

Stufffed Rava Idli on a white plate with some curry leaves and some coconut chutney

Rava Idli Recipe for breakfast & Evening Snacks

This evening snacks recipe is an innovative version of idli. Generally kids don't like idli. But they will love this idli recipe because of its stuffing.

5 from 1 vote

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Course: Evening Snacks

Cuisine: Indian

Keyword: Idli, rava idli

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: -6

Calories: 363kcal

Author: Reshu Drolia

Ingredients

For idli batter:

2 cups Semolina
1 cup yogurt thick
Salt to taste
1 sachet Eno

For stuffing:

3 medium sized potatoes boiled and mashed
1/3 cup French beans finely chopped
1 medium sized Onion finely chopped
1/3 cup carrot finely chopped
1/4 cup Capsicum finely chopped
1/4 cup peas boiled
Spring Onions Finely chopped
½ inch ginger grated
½ tsp Mustard seed
curry leaves Few sprig of
3/4 tsp Sambhar Masala
Salt to taste
1/2 tsp Garam masala
1/2 tsp Coriander powder
1/4 tsp Mango powder
1/4 tsp Turmeric powder
1/2 tsp red chilly powder
1 ½ -2 tsp Oil

Instructions

Take a deep bowl and add suji/semolina, yogurt, salt, and mix it well. Now add water gradually and make a smooth batter
Mix it well with spoon.
Cover it and let the batter rest for 15-20 minutes.
Take a non stick pan and put oil in it, once the oil becomes hot add mustard seed and let it crackle.
Now add few curry leaves, grated ginger and all the chopped veggies (Onion, fresh and boiled peas, capsicum, carrot, French beans).
Sauté it on medium flame and cook till it becomes little soft.
Once the veggies become little soft, add boiled and mashed potatoes, finely chopped spring onions and all the spices-Salt to taste, red chilly powder, turmeric powder, coriander powder, mango powder, garam masala, sambhar masala, mix it well with the mixture.
After 15 minutes uncovered the batter and you will see the batter has become smooth and add water accordingly to get the right consistency, mix it well.
Batter is ready now but before adding eno keep the water for boiling and grease the mould.
Take a deep pan and pour 1 1/2 glasses of water in it and let the water boil.
Now take an Idli mould and grease the idli moulds with some oil and keep aside.
At the very end add eno and mix it well.
Now take your greased idli moulds and spoon a tablespoon of batter in the bottom and put the mixture patties in the center of batter.
Now spoon a tablespoon of batter again on top. Make sure that everything is totally covered.
Repeat the same process for rest of the idli moulds.
Put the idli mould in boiling water, cover with the lid and cook it for 7-8 minutes on medium flame.
After 7-8 minutes uncovered the lid and you will see the Stuffed Rawa idli has become fluffy. Take out the idli mould from the pan and let it cool down for sometime. Once it cools down a bit scratch the sides with knife and remove the Stuffed Rawa Idli from it.
Cut Stuffed Rava Idli into half and serve hot. It goes well with coconut/nariyal chutney but if you do not have nariyal chutney can serve with any coriander chutney or tomato ketchup.

See Recipe Video

Notes

Notes: I have used sour curd/yogurt to make stuffed idli but If you are using fresh curd, then add 1 ½ of cup and add water accordingly for right consistency.
If you are making Stuffed rava idli in batches then do not add soda or eno at once. Put eno in the mixture which you are going to steam and let the extra batter wait on counter top to finish the first batch steaming. Once you finish the first batch steaming then again put soda/eno in second batch and steam.

Nutrition

Tried this recipe?Mention @mintsrecipes or tag #mintsrecipes!

Equipment Used:

Prestige Pan

How to make stuffed rava idli:

Take a deep bowl and add suji/semolina, yogurt, salt, and mix it well. Now add water gradually and make a smooth batter. Keep on adding water until you get the proper consistency. Batter should not be very thick or thin. The consistency of the batter should be pourable.

Mix it well with spoon so that there should be no lumps in the batter.
Cover it and let the batter rest for 15-20 minutes. Meanwhile let’s prepare the Stuffing.

Take a non stick pan and put oil in it, once the oil becomes hot add mustard seed and let it crackle. Now add few curry leaves, grated ginger and all the chopped veggies (Onion, fresh and boiled peas, capsicum, carrot, French beans). Sauté it on medium flame and cook till it becomes little soft. Do not overcook the veggies let it be crunchy. Once the veggies become little soft add boiled and mashed potatoes, finely chopped spring onions and all the spices-Salt to taste, red chilly powder, turmeric powder, coriander powder, mango powder, garam masala, sambhar masala, mix it until all the spices get blended well with the mixture. Keep aside and let it cool down for sometime.

After 15 minutes uncovered the batter and you will see the batter has become smooth and slightly thick as rava absorbs the water so add water accordingly to get the right consistency, mix it well.

Batter is ready now but before adding eno keep the water for boiling and grease the mould.
Take a deep pan and pour 1 1/2 glasses of water in it and let the water boil. Make sure that the water should starts boiling before placing the idli mould in it.
Now take an Idli mould and grease the idli moulds with some oil and keep aside.

At the very end add eno and mix it well. After adding eno/soda do not stir too much otherwise bubbly effect will go away. After adding eno fruit salt doesn’t keep batter for long time otherwise Idli will not be spongy so spread the batter immediately.

Now take your greased idli moulds and spoon a tablespoon of batter in the bottom and put the mixture patties in the center of batter (To make the stuffing easy I have made small thin patties but you can also spread the mixture on top of the batter). Now spoon a tablespoon of batter again on top. Make sure that everything is totally covered.

Repeat the same process for rest of the idli moulds.
Put the idli mould in boiling water, cover with the lid and cook it for 7-8 minutes on medium flame.

After 7-8 minutes uncovered the lid and you will see the Stuffed Rawa idli has become fluffy. Take out the idli mould from the pan and let it cool down for sometime. Once it cools down a bit scratch the sides with knife and remove the Stuffed Rawa Idli from it.

Cut Stuffed Rava Idli into half and serve hot. It goes well with coconut/nariyal chutney but if you do not have nariyal chutney can serve with any coriander chutney or tomato ketchup.

Note:

I have used sour curd/yogurt to make stuffed idli but If you are using fresh curd, then add 1 ½ of cup and add water accordingly for right consistency.
If you are making Stuffed rava idli in batches then do not add soda or eno at once. Put eno in the mixture which you are going to steam and let the extra batter wait on counter top to finish the first batch steaming. Once you finish the first batch steaming then again put soda/eno in second batch and steam.

See Recipe In हिन्दी (Hindi)