Chutney Stuffed Idli


Chutney Stuffed Idli is a unique and innovative South Indian breakfast dish. Here, I’m gonna share a healthy breakfast recipe that gives a nice twist to traditional idli recipes. This is a very tasty alternative where coconut chutney is stuffed inside idlis. If you are bored of having the same old normal idli again and again, then try this innovative recipe. It is loved by all age groups. The best part of Chutney Stuffed Idli is that it needs no separate side dish or accompaniments as the chutney is already stuffed inside the idlis. Idlis are very healthy and wholesome. Nutrient rich Idlis are prepared by combining white rice with urad dal. After preparing idlis in a row for two to three days i get bored with the monotonous task. I want a change and want to create something innovative with the idli batter. That is how i landed up with Chutney Stuffed Idli. My kids enjoy well with the dish. My family loves it.

While preparing idli batter care should be taken. Rice should be soaked well for 7-8 hours. Can soak raw rice and urad dal separately the previous night. Add some fenugreek seeds to rice to facilitate fermentation. Grind well separately in a mixer or grinder. Combine both well with hand. Set it aside for fermentation that takes 6-7 hours depending on the atmosphere. During summers, fermentation sets in fast. Store in refrigerator after the batter is properly fermented. A good batter yields proper soft idlis. For preparing Chutney Stuffed Idli, the batter is poured in idli moulds, place some chutney on top and cover with remaining idli batter. You can save time and no need to prepare separate sambar or chutney dishes as accompaniment. Urad dal holds a high protein value compared to other legumes. Chutney Stuffed Idli is wholesome and tasty. You can discover a well detailed recipe here that can be easily prepared at home.

Chutney Stuffed Idli

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Kerala
Servings 4 People



  • Grind grated coconut, green chilly, garlic, ginger, salt and little water as required to make a paste.
  • Heat oil in a pan and splutter mustard seeds and add curry leaves, then pour the coconut paste and remove it from the flame.
  • Apply little oil to the pits of idli maker and pour a little batter. Fill it half. Then pour 1 spoon chutney on its top.
  • Then fill the pit completely using idli batter. Repeat the process to fill other pits as well and cook in steam similar to normal idlis.
  • Your chutney stuffed idli is ready now.


You can visit this link Idli Shaped Kallumakkai Ada. You can also visit this link Idli.
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