Chicken Stuffed Idli Recipe – Authentic Indian Steamed Dumplings

Last Updated on 2 months by Neha Deshmukh

Chicken Stuffed Idli Recipe – Authentic Indian Steamed Dumplings

Hey everyone! If you’re anything like me, you love a good savory snack. And let me tell you, these Chicken Stuffed Idlis are seriously addictive. I first made these for a family get-together, and they were gone in minutes! They’re a little bit of work, but trust me – the burst of flavour from the chicken filling inside the soft, fluffy idli is totally worth it. This recipe brings together the comfort of South Indian cuisine with a delicious, protein-packed filling. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your everyday idlis! We’re taking the classic steamed rice cake and giving it a flavourful makeover. Here’s why you’ll fall in love:

• Deliciously Savory: The spiced chicken filling adds a wonderful depth of flavour.
• Soft & Fluffy: The idlis themselves are perfectly steamed – light, airy, and melt-in-your-mouth.
• Perfect Snack or Meal: Great for breakfast, brunch, or a satisfying evening snack.
• Unique & Impressive: A fun twist on a traditional dish that’s sure to impress your friends and family.

Ingredients

Here’s what you’ll need to make these amazing Chicken Stuffed Idlis:

• 1 cup boiled and shredded chicken (approx. 150g)
• 1 onion sliced
• 5 curry leaves finely chopped
• 1 green chili finely chopped
• 1 tsp whole cumin seeds
• 2 tsp red chili powder
• 0.25 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 0.5 cup chopped coriander leaves
• 1 tbsp lemon juice
• Salt to taste
• 3-4 tbsp cooking oil
• 1 cup Idli Rava (approx. 170g)
• 2.25 cups water (540ml)
• 0.5 cup freshly grated coconut (approx. 50g)
• 0.25 cup cooked rice (approx. 40g)

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

• Idli Rava: This is the star of the show! It’s a coarsely ground rice that gives idlis their signature texture. You can usually find it at Indian grocery stores. Don’t confuse it with regular rice flour – it’s different! If you absolutely can’t find it, you could try using a mix of rice flour and a little bit of semolina (sooji), but the texture won’t be quite the same.
• Chicken Marinade Variations: Traditionally, chicken marinades in India vary hugely by region. Some use yogurt, others ginger-garlic paste. I’ve kept it simple here, but feel free to add a tablespoon of ginger-garlic paste to the chicken while cooking for extra flavour.
• Curry Leaves: Oh, the aroma! Curry leaves add such a unique, slightly citrusy flavour. Fresh is always best, but if you can only find dried, use about half the amount.
• Spice Level: Adjust the red chili powder to your liking. I like a little kick, but you can reduce it for a milder flavour.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. Prepare the chicken stuffing: Heat the oil in a pan over medium heat. Add the cumin seeds and let them splutter. Then, add the sliced onions and sauté until they’re soft and golden brown.
2. Spice it up: Add the green chili and curry leaves, and cook for another minute. Now, add the red chili powder, turmeric powder, cumin powder, and coriander powder. Cook for about 2 minutes, stirring constantly, until fragrant.
3. Combine the filling: Mix in the shredded chicken, lemon juice, salt, and chopped coriander leaves. Give it a good stir and then take it off the heat. Let it cool completely – this is important!
4. Make the idli dough: In a large bowl, bring the water to a boil with a pinch of salt. Stir in the idli rava, coconut, and cooked rice. Mix well and let it sit for about 5-10 minutes, allowing the rava to absorb the water. The mixture should form a soft, slightly sticky dough.
5. Shape and fill: Once the dough is cool enough to handle, gently shape it into small cups in your hands. Fill each cup with a spoonful of the cooled chicken stuffing, and carefully seal the edges.
6. Steam to perfection: Place the stuffed idlis in a steamer lined with parchment paper or lightly oiled. Steam for 10-12 minutes, or until they’re cooked through and fluffy. Let them cool slightly before serving.

Expert Tips

• Don’t overmix the dough: Overmixing can make the idlis tough.
• Cool the stuffing completely: Warm stuffing will make the idli dough sticky and difficult to work with.
• Steam, don’t boil: Steaming is key to getting that light and fluffy texture.
• Check for doneness: A toothpick inserted into the idli should come out clean.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use a plant-based chicken substitute like jackfruit or soy granules for a delicious vegan version.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check that your idli rava is certified gluten-free if you have a severe allergy.
• Spice Level: My family loves a bit of heat, so I use 2 tsp of red chili powder. For a milder flavour, reduce it to 1 tsp, or even ½ tsp. For a spicy kick, add a pinch of cayenne pepper!
• Festival Adaptations: These are perfect for a festive breakfast or brunch. My grandmother used to make these for Diwali – they’re a great savory option amongst all the sweets.

Serving Suggestions

These Chicken Stuffed Idlis are delicious on their own, but here are a few ideas to elevate your meal:

• Coconut Chutney: A classic pairing!
• Sambar: A lentil-based vegetable stew.
• Mint-Coriander Chutney: For a refreshing twist.
• A sprinkle of podi (gunpowder): A South Indian spice blend.

Storage Instructions

• Leftover Idlis: Store leftover idlis in an airtight container in the refrigerator for up to 3 days. Reheat by steaming them for a few minutes.
• Leftover Stuffing: You can store the chicken stuffing in the refrigerator for up to 2 days.

FAQs

1. What is Idli Rava and can I substitute it with something else?

Idli rava is a coarsely ground rice specifically used for making idlis. It gives them their unique texture. While you can try a mix of rice flour and semolina, the results won’t be quite the same.

2. How do I prevent the idlis from becoming too sticky?

Don’t overmix the dough, and make sure the chicken stuffing is completely cooled before filling the idlis.

3. Can I make the chicken stuffing ahead of time? If so, how should I store it?

Yes, you can! Make the stuffing a day ahead and store it in an airtight container in the refrigerator.

4. What is the best way to steam the idlis to ensure they are cooked through?

Use a steamer and line it with parchment paper or lightly oil it. Steam for 10-12 minutes, and check for doneness with a toothpick.

5. Can this recipe be adapted for a larger gathering? How would I adjust the quantities?

Absolutely! Simply double or triple the recipe, depending on the number of people you’re serving. You may need to steam the idlis in batches.

Enjoy making these Chicken Stuffed Idlis! I hope they become a favourite in your home, just like they are in mine. Happy cooking!