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stuffed idiyappam
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Stuffed idiyappam recipe

Stuffed idiyappam is a fancy fusion of traditional idiyappam, with a masala vegetable filled in it.
Prep Time15 mins
Cook Time30 mins
Course: Breakfast
Cuisine: Indian, South Indian
Servings: 3 people


For Idliyappam

  • 1 cup Idiyappam flour
  • 1 teaspoon sesame oil
  • Water as needed
  • Salt

For stuffing:

  • 1 cup Mixed vegetables Carrot, beans, peas
  • 1 pinches Turmeric
  • 1 teaspoon Red chilli powder
  • ½ teaspoon Garam masala powder

To grind to Coarse paste:

  • ¼ cup Coconut
  • Cumin seeds or fennel ¾ tsp
  • 2 Small onion
  • 2 Green chillies Optional

To temper:

  • ½ teaspoon Mustard
  • ¾ teaspoon Cumin seeds or fennel
  • 1 Curry leaves sprig
  • 1 teaspoon Oil


For Idiyappam:

  • Boil water with oil (just till the bubbles start appearing at the bottom) and add this to the flour
  • Add salt in water and make a smooth dough just like our chapathi dough.
  • It should be non sticky if the consistency is right. Keep covered till you need.

For stuffing:

  • Boil/ steam cook vegetables with salt, turmeric and red chilli powder till done.
  • Grind the coconut first then add cumin/ fennel, onion and green chillies (if adding) and grind to a coarse paste, with only very little water.
  • Heat kadai/pan with oil and temper with the tempering items given and then add the veggies. Stir fry for a minute.
  • Add the ground masala to this veggie and cook in medium low flame for 3-4 minutes till the raw smell disappears. remove from fire.

To make stuffed idiyappam

  • Fill in your idiyapam press with enough dough and take a greased idly plate and draw a single layer.
  • Keep one or two tablespoon of the prepared stuff above it and again layer it with the idiyappam to completely cover the stuff.
  • Repeat it to fill the idly plate and steam this for 3-4 minutes.
  • Serve hot with coconut chutney to rise your guest’s eye brows


  • Fennel and curry leaves gives awesome flavor.
  • You can make without coconut as well.
  • Before keeping the idly plate into the idly pot, let the water boil.
  • Don’t over cook, to get just soft and fluffy idiyappams.