Stuffed Idiyappam

Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Breakfast Recipes. You may also want to try Easy Bran Muffins, Stuffed Mushrooms on Toast, Savoury Meringue Slices, Cheddar Cheese Bake

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  • For Idiyappam:
  • 1 cup - idiyappam flour
  • Water and salt as needed
  • 1 tsp - sesame oil (optional)
  • For stuffing:
  • 1 cup - mixed vegetables of your choice
  • 2 pinches - turmeric powder
  • 1 tsp - red chilli powder
  • 1/2 tsp - garam masala powder
  • For coarse paste:
  • 1/4 cup - coconut
  • 3/4 tsp - cumin or fennel
  • 2 - shallot
  • 3 - green chillies
  • To temper:
  • 3/4 tsp - mustard
  • 3/4 tsp - cumin or fennel
  • 1 sprig - curry leaves
  • 1 tsp - oil

How to Make Stuffed Idiyappam

  • For idiyappam:
  • Boil water with oil (just till the bubbles start appearing on the sides) and add this to the flour and make a smooth chapatti-like dough.
  • It should be non-sticky if the consistency is right.
  • Keep covered till you are ready to make it.
  • For stuffing:
  • Boil or steam cook vegetables with salt, turmeric and red chilli powder till done.
  • Grind the coconut first then add jeera or fennel, onion and grind to a coarse paste, with very little water.
  • Heat kadai or pan with oil and temper with the tempering items given. Add the vegetables and stir fry for a minute.
  • Add the ground masala to this vegetables and cook on medium flame for 3-4 minutes till the raw smell disappears.
  • Remove from fire.
  • For stuffed idiyappam:
  • Fill in your idiyapam press with enough dough.
  • Take a greased idly plate and pipe out a single layer.
  • Keep one or two tbsp of the prepared stuff over the idiyappam layer and press out another layer to completely cover the stuffing.
  • Repeat to fill the idly plate and steam for 3-4 minutes.
  • Serve hot with coconut chutney.
  • Recipe courtesy: Rak's Kitchen