If we mix semolina with yogurt well, then add water and salt and mix it thoroughly, we should cover this batter and let it sit for fifteen minutes. Then, in a pan, add oil, cumin, mustard seeds, curry leaves, ginger, green chilies, and onion and sauté them. Next, add boiled potatoes and some spices, and sauté them for 3-4 minutes as well. Finally, add chopped coriander leaves. Make a paste of spinach and beetroot, then...
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Ingredients
For Batter
spinach100g
medium size beetroot1
suji / rava2cup
curd1cup
water1/2cup
Salt to taste
sachet ENO1
For Stuffing
oil2tsp
cumin seeds1tsp
mustard seeds1tsp
curry leaves10sprigs
chopped green chillies2clove
chopped ginger1in
medium size chopped onion1
boiled & mashed potatoes3- Salt to taste
turmeric powder1/2tsp
coriander powder1tsp
red chilli powder1tsp
garam masala1tsp
amchur1tsp
Chopped coriander leaves
Nutrition (per serving)
Calories
270.0kcal (13.5%)
Protein
7.5g (15%)
Carbs
35.0g (12.73%)
Sugars
2.5g (5%)
Healthy Fat
8.9g
Unhealthy Fat
2.5g
% Daily Value based on a 2000 calorie diet
How to make Stuffed Rava Idli
Prepare Batter
- Step 1
Mix semolina with yogurt well, then add water and salt and mix thoroughly.
- Step 2
Cover the batter and let it sit for fifteen minutes.
Prepare Stuffing
- Step 1
Heat oil in a pan, add cumin seeds, mustard seeds, curry leaves, ginger, green chilies, and onion. Sauté them.
- Step 2
Add boiled potatoes and spices (turmeric powder, coriander powder, red chili powder, garam masala, amchur, and salt). Sauté for 3-4 minutes.
- Step 3
Add chopped coriander leaves and mix well.
Prepare Idli
- Step 1
Make a paste of spinach and beetroot separately.
- Step 2
Divide the semolina batter into two parts. Mix one part with the spinach paste and the other part with the beetroot paste.
- Step 3
Add baking soda to each batter and mix well.
- Step 4
Grease a plate and pour the beetroot batter, add the stuffing, and then top it with the spinach batter.
- Step 5
Steam the idli on medium flame for 15 minutes.
Nutrition (per serving)
Nutrition (per serving)
Calories
270.0kcal (13.5%)
Protein
7.5g (15%)
Carbs
35.0g (12.73%)
Sugars
2.5g (5%)
Healthy Fat
8.9g
Unhealthy Fat
2.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the batter is mixed thoroughly to avoid lumps.
Let the batter rest for 15 minutes to allow the semolina to absorb the moisture.
Grease the plate properly to prevent the idli from sticking.
Use fresh spinach and beetroot for better flavor and color.
Adjust the spice levels in the stuffing according to your taste.
FAQS
Can I use any other flour instead of semolina?
Semolina is essential for the texture of this recipe, but you can experiment with alternatives like rice flour or whole wheat flour.
Can I skip ENO?
ENO helps the idli to rise and become fluffy. You can substitute it with baking soda and a little lemon juice.
How can I store leftover idlis?
You can store leftover idlis in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming before serving.
Can I make this recipe vegan?
Yes, you can use a plant-based yogurt alternative instead of curd to make this recipe vegan.
What can I serve with stuffed rava idli?
Stuffed rava idli pairs well with coconut chutney, tomato chutney, or sambar.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
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North Terrace, Adelaide, South Australia, 5000
Australia