Rice and Moong Dal Stuffed Idli Recipe

If you’re looking for a healthy breakfast recipe that is soft, filling, and made with simple pantry ingredients, this rice and moong dal stuffed idli recipe is a wonderful option. Made with soaked rice and chilka moong dal, this steamed breakfast has a light, fluffy texture with a flavorful protein-rich filling hidden inside.

What makes this recipe special is the combination of soft rice batter and mildly spiced moong dal filling. The result is a delicious steamed Breakfast that feels comforting, satisfying, and surprisingly easy to prepare. Whether you’re planning breakfast, a lunchbox meal, or an evening snack, this recipe fits perfectly into any menu.

Why You’ll Love This Recipe

Soft and Fluffy Texture

The rice batter becomes beautifully light and spongy after steaming, creating a melt-in-the-mouth texture.

Delicious Stuffed Center

The flavorful moong dal filling adds protein, taste, and a pleasant contrast to the soft outer layer.

Easy to Make

The recipe uses everyday ingredients and simple preparation steps without any complicated techniques.

Healthy and Filling

Rice provides energy while moong dal adds plant-based protein and fiber, making this a balanced breakfast option.

Perfect for Multiple Occasions

• Breakfast
• School tiffin
• Office lunchbox
• Evening snacks
• Light dinner

About This Recipe

This rice and moong dal stuffed idli recipe is prepared using two simple batters. The first batter is made from soaked rice, curd, coconut, and salt, while the second mixture combines soaked chilka moong dal with onion, ginger, garlic, green chilli, cumin, and coriander leaves.

The rice batter creates a soft and airy outer layer, while the moong dal mixture forms a flavorful filling inside. Once layered in an idli plate and steamed, the breakfast develops a wonderfully fluffy texture with a savory center.

One of the best things about this rice and moong dal stuffed idli recipe is its versatility. The filling can be adjusted according to personal taste while keeping the basic method the same. It is especially useful on busy mornings because the batter does not require any fermentation or resting time.

Steamed breakfast recipes have long been a part of Indian cooking traditions because they are light, easy to digest, and naturally satisfying. This recipe follows the same philosophy while adding a delicious stuffed twist.

Stuffed Idli Recipe: Step-by-Step Guide with Video

Ingredients

For the Rice Batter

• 1 cup rice, soaked overnight
• 1/4 cup curd
• 2 to 3 small pieces coconut
• Salt to taste
• Little water, as required
• 1/4 teaspoon baking soda

For the Moong Dal Filling

• 1/2 cup chilka moong dal, soaked overnight
• 1/2 onion
• 2 garlic cloves
• 1 inch ginger
• 1 green chilli
• 1 teaspoon cumin seeds
• Salt to taste
• Few coriander leaves
• 1/4 teaspoon baking soda
• 2 to 3 drops lemon juice

Optional Tadka

• 1 teaspoon ghee
• 1/2 teaspoon mustard seeds
• Few curry leaves

Important Ingredients

Rice: Creates the soft and fluffy base.

Curd: Adds mild flavor and helps improve texture.

Coconut: Gives subtle richness and softness.

Baking Soda: Helps create a lighter and spongier texture during steaming.

Chilka Moong Dal: Adds protein and a hearty texture.

Ginger and Garlic: Provide depth of flavor.

Green Chilli: Adds gentle heat.

Coriander Leaves: Bring freshness.

Lemon Juice: Activates the baking soda and helps create a lighter filling.

How to Make Stuffed Idli Recipe with Step-by-step Photos

1. Prepare the Rice Batter: Drain the soaked rice completely and transfer it to a mixer jar.

2. Add Curd, Coconut pieces, Salt, Little water. Grind everything into a smooth batter.

3. After Grinding, beat the batter for a few seconds. This introduces air into the mixture and helps create a softer texture after steaming.

4. Make the Moong Dal Filling: Drain the overnight soaked moong dal.

5. Add Moong dal, Onion, Garlic, Ginger, Green chilli, Cumin seeds, Salt, Coriander leaves

6. Grind into a smooth mixture.

7. Add 1/4 teaspoon baking soda and 2 to 3 drops lemon juice. Mix thoroughly until well combined.

8. Now Back to Rice Batter, Add 1/4 teaspoon baking soda and mix gently.

9. Prepare the Idli Plate: Lightly grease each cavity of the idli plate with oil.

10. Spoon approximately 1 tablespoon rice batter into each cavity and spread slightly.

11. Now on top place about 1 teaspoon of the prepared moong dal mixture in the center of each cavity.

12. Add another spoonful of rice batter over the filling., Ensure the dal mixture is covered completely.

13. Place the idli plate inside a steamer.

14. Steam for 10 to 15 minutes over medium heat.

15. Insert a knife or toothpick into the center. If it comes out clean, the breakfast is fully cooked.

16. Prepare Optional Ghee Tadka: Heat ghee in a small pan. Add mustard seeds, Curry leaves

17. Pour the hot tadka over the steamed stuffed idli just before serving.

Expert Tips

• Beat the rice batter well for extra fluffiness.
• Use fresh baking soda for best results.
• Do not overfill the idli moulds.
• Steam on medium heat for even cooking.
• Allow the breakfast to cool slightly before removing from the moulds.
• Add the tadka just before serving for maximum flavor.
• If the batter feels too thick, add only a small amount of water.

Variations and Substitutions

Make It Spicier: Add extra green chilli or a pinch of crushed black pepper.
Add More Vegetables: Mix grated carrot or finely chopped spinach into the dal filling.
Coconut-Free Version: Skip the coconut if unavailable. The texture may be slightly less rich but still delicious.
Extra Protein Version: Add a tablespoon of soaked chana dal to the filling.
Mild Version for Kids: Reduce or omit green chilli.

Serving Suggestions

Serve this rice and moong dal stuffed idli hot with coconut chutney, green chutney, or tomato chutney.
For a more filling meal, pair it with sambar and a cup of masala chai.
I personally enjoy serving it with a simple green chutney and fresh homemade ghee tadka on top. The combination of soft steamed texture and aromatic tempering makes every bite incredibly satisfying.
It is also an excellent addition to lunchboxes because it stays soft for several hours and tastes great even after cooling slightly.

Recipe Card for Stuffed Idli Recipe

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