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Stuffed Idli
  • 2 cup semolina (suji)
  • 1 cup sour curd (dahi)
  • 1/2 tsp salt (namak)
  • 1 tsp mustard seeds (rai)
  • 10-12 curry leaves (kadi patta)
  • 1 tsp meetha soda
  • 2 tsp oil
    For Stuffing :
  • 1 cup pea seeds (matar)
  • 1/2 tsp salt (namak)
  • 1/2 tsp red chilly powder (lal mirch)
  • a pinch turmeric powder (haldi)
  • 1/2 tsp coriander powder (dhania)
  • 1 tbsp oil
How To ?

Mix salt and dahi in suji and make a thick batter using water.
Cover it and leave for 1 hour.
Boil alu, peel and mash properly.
Boil matar also and mash them.
Heat oil in a pan and add alu, matar, namak, lal mirch, haldi and dhania powder and fry for a minute.
Now heat oil again and crackle rai, curry leaves in it.
Then add meetha soda.
Add this to the idli mixture.
Now grease idli mould with oil and put a little of the above mixture in it.
Then put alu mixture.
Then again put idli mixture to cover the stuffing.
Boil 2 glass water in a pressure cooker and place idli mould in it.
Cover it and let it whistle.
Cook at high flame for 10 minutes and then remove it from the flame.
Open it and take out idli mould after 2 minutes.
Serve hot idlis with coconut chutney and sambhar.


Eat protein at every meal, including breakfast.
Eliminate wheat- and flour-based products for the time being.
Reduce starch to one portion a day, and don't eat that portion during your evening meal.
Apples, pears, plums and berries all are good choices. Bananas are not.
Reduce or eliminate dairy for the time being, especially cow's milk.
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