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Stuffed Rava Idli | rava idli with vegetables | Suji Idli with vegetables |

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Tarla Dalal

23 September, 2016

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Table of Content

About Stuffed Rava Idli

Ingredients

Methods

For the rava idli batter

Making Stuffed Rava Idli Vegetable Sandwich

Nutrient values

Stuffed Rava Idli | rava idli with vegetables | Suji Idli with vegetables |

Stuffed Rava Idli, also known as Rava Idli with Vegetables or Suji Idli with Vegetables, is a truly innovative and delightful dish. This recipe takes the classic rava idli and elevates it by layering it with a flavorful vegetable stuffing, creating a wholesome and exciting snack. Each bite of this idli offers a wonderful contrast: the soft, melt-in-your-mouth idli batter gives way to a vibrant, crunchy vegetable filling, enhanced by the zesty kick of green chutney.

The preparation of this delightful Stuffed Rava Idli begins with crafting the Rava Idli Batter. In a deep bowl, semolina (rava / sooji) is combined with curd (dahi), green chilli paste, salt, and 1 cup of water. This mixture is thoroughly whisked and then set aside for 10 minutes, allowing the semolina to absorb the moisture. Simultaneously, a flavorful tempering is prepared by heating oil and ghee in a small non-stick pan, then adding mustard seeds (rai / sarson), urad dal (split black lentils), cumin seeds (jeera), and curry leaves (kadi patta), and sautéing for 1 minute on a medium flame. This aromatic tempering is then added to the rava idli batter, infusing it with rich flavors. Just before steaming, fruit salt and 1 tbsp of water are added, and mixed gently as bubbles form, ensuring a light and fluffy idli.

The heart of the Stuffed Rava Idli lies in its vibrant Vegetable Stuffing. This simple yet flavorful mixture combines grated carrot, grated cabbage, and boiled green peas. These vegetables are seasoned with green chutney and salt to taste, creating a crunchy and peppy filling that perfectly complements the soft idli. The green chutney plays a crucial role here, adding a fresh, spicy, and tangy note that brings all the vegetable flavors together harmoniously.

To assemble the idlis, a thin layer of the rava idli batter (about 1 tbsp) is poured into each greased idli mould. A small amount of the prepared vegetable stuffing is then carefully placed in the center of the batter. This stuffing is then covered with approximately ½ tbsp of additional rava idli batter, ensuring the filling is completely encased. This layering technique is what gives the Stuffed Rava Idli its unique appeal and multi-textured experience.

Once assembled, the idlis are ready for steaming. They are placed in a steamer and cooked for about 10 minutes, or until they are perfectly cooked through and firm to the touch. After steaming, they are allowed to cool slightly before being carefully demoulded. The gentle cooling and demoulding process helps maintain the idlis' shape and ensures they come out cleanly from the moulds, presenting a perfect, round snack.

These Stuffed Rava Idlis are delicious enough to be enjoyed on their own, thanks to the well-tempered and flavored rava idli batter and the zesty vegetable filling. However, for an enhanced taste experience, they are best served hot with traditional South Indian accompaniments like sambhar and coconut chutney. This combination creates a complete and satisfying meal or snack, highlighting the delightful blend of textures and flavors.

Ingredients

To Be Mixed Into A Vegetable Stuffing

1/2 cup grated carrot

1/2 cup grated cabbage

1/4 cup boiled green peas

2 tsp green chutney

salt to taste

For The Rava Idli Batter

1 cup semolina (rava / sooji)

1/4 cup curd (dahi)

1 tsp green chilli paste

salt to taste

2 tsp oil

1 tsp ghee

1/2 tsp mustard seeds ( rai / sarson)

1 tsp urad dal (split black lentils)

1/2 tsp cumin seeds (jeera)

4 curry leaves (kadi patta)

1 tsp fruit salt

For Serving

coconut chutney

sambhar

Method

For the rava idli batter

Combine the semolina, curd, green chilli paste, salt and 1 cup of water in a deep bowl and whisk well. Keep aside for 10 minutes.
Heat the oil and ghee in a small non-stick pan, add the mustard seeds, urad dal, cumin seeds and curry leaves sauté on a medium flame for 1 minute.
Add this tempering to the batter and mix well.
Just before steaming, add the fruit salt and 1 tbsp of water over the batter. When the bubbles form, mix gently.

How to proceed

Pour 1 tbsp of the rava idli batter into each greased idli moulds, put little vegetable stuffing in the centre and cover it with approx. ½ tbsp of rava idli batter.
Steam in a steamer for 10 minutes or till the idlis are cooked.
Cool slightly and demould.
Serve hot with sambhar and coconut chutney.

Stuffed Rava Idli Vegetable Sandwich recipe with step by step photos

For the rava idli batter

1. Combine the 1 cup semolina (rava / sooji), 1/4 cup curd (dahi), 1 tsp green chilli paste, salt to taste and 1 cup of water in a deep bowl and whisk well. Keep aside for 10 minutes.
2. Heat the oil and ghee in a small non-stick pan, add the 1/2 tsp mustard seeds ( rai / sarson), 1 tsp urad dal (split black lentils), 1/2 tsp cumin seeds (jeera) and curry leaves (kadi patta) sauté on a medium flame for 1 minute.
3. Add this tempering to the batter and mix well.
4. Just before steaming, add the fruit salt and 1 tbsp of water over the batter. When the bubbles form, mix gently.

Making Stuffed Rava Idli Vegetable Sandwich

1. Grease idli moulds with ghee or oil/
2. Pour 1 tbsp of the rava idli batter into each greased idli moulds, put little vegetable stuffing in the centre and cover it with approx. ½ tbsp of rava idli batter.
3. Steam in a steamer for 10 minutes or till the idlis are cooked.
4. Once the idlis are cooked, cool them slightly.
5. Dip a spoon in the water and using this spoon loosen the sides of idli and demould them. You can also make use of a greased knife to loosen the sides.
6. Serve Stuffed Rava Idli Vegetable Sandwich hot with sambhar and coconut chutney.

Nutrient values (Abbrv)per plate

Nutrient values (Abbrv) per idli

Energy	47 cal
Protein	1.3 g
Carbohydrates	7.6 g
Fiber	0.4 g
Fat	1.2 g
Cholesterol	0.5 mg
Sodium	4.1 mg

Click here to view Calories for Stuffed Rava Idli Vegetable Sandwich

The Nutrient info is complete

Your Rating*

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Foodie#441662

July 21, 2020, 10:57 p.m.

Love this recipe. but what abt dal and dalia when to add them

Tarla Dalal

July 21, 2020, 10:57 p.m.

Hi, Sorry for the late reply, we have re tried the recipe and changed the whole recipe to make it more better in taste. Do try it and let us know how it turned out. Happy Cooking !!

Charuta Kulkarni

Jan. 24, 2016, 5:47 p.m.

The recipe is incomplete. There is no mention of how and when to stuff the vegetable mixture!

Tarla Dalal

Jan. 24, 2016, 5:47 p.m.

Hi, The recipe is complete. how to proceed says the steps to stuff the idlis

Aaminah

Nov. 14, 2014, 6:31 p.m.

Can we use regular rice-dal combination instead of semolina for this recipe?

Tarla Dalal

Nov. 14, 2014, 6:31 p.m.

Yes, you can.

Nafisa Hashim Soni

Nov. 11, 2014, 5:41 p.m.

Whenever I make rava idli, the colour of idli doesn''t remain white. It changes to creamish colour. Please suggest how to retain white colour. Thank you.