Twisted Idli Rolls

Every morning for my breakfast I prefer to have something good for health as well as filling for my stomach. Idli is one dish I love to have for my breakfast, but am so bored of having the same boring idlis now. So, during this lockdown, I twisted my idlis to make them little more interesting and tastier with a surprise twist in between the idlis! Make your idlis interesting and let me know your feedback.


  • 1.5 Cup Rawa/Sooji
  • 1/2 Cup Yoghurt (Homemade)
  • 1/2 Cup Yoghurt Water (Homemade Yoghurt Water)
  • 1 Tsp Chana Daal
  • 2 Tbsp Broken Cashews
  • 1 Sachet of Eno
  • 2 Tbsp Oil
  • 1 Tsp Mustard Seeds
  • 1 Tsp Grated Ginger
  • 1 Tsp Chopped Green Chillies
  • 1/4 Cup Chopped Carrot and Capsicum
  • 1.5 Cup Mashed Potatoes
  • 1 Tsp Coriander Powder
  • Pinch of Garam Masala
  • 1/4 Tsp Haldi
  • 1/4 Tsp Red Chilli Powder
  • Salt (According to Taste)


Prep: 30 minutes
Cooking: 30 minutes

  1. For the Filling – In a pan, add 2 tbsp oil and mustard seeds. To it add grated ginger and green chillies.
  2. Add Finely chopped carrot. Cook it well for 5-10 minutes.
  3. Add finely chopped Capsicum and dhania powder, a pinch of garam masala, haldi, salt, red chilli powder.
  4. Mix well and add mashed boiled potato.
  5. Close the stove and let it cool down.
  6. For the Idli Batter – Take 1.5 cups of sooji, to it add 1/2 cup of yoghurt and 1/2 cup yoghurt water.
  7. Add 1 tsp chana daal, salt, chopped cashew nuts.
  8. Mix well. If needed add little water. The batter should not be watery, it should be a thick batter.
  9. Add 1 sachet of Eno.
  10. For assembling – Take a steel glass and grease it with a little oil. To it add 1 spoon of batter to layer at the bottom.
  11. Make a thin cylindrical roll of your mixture and place it in the middle of the glass.
  12. Fill the rest of the glass with idli batter. Don’t fill the glass till the top since the idli will rise. Fill the glass till quarter.
  13. Preheat a cooker, add water in the cooker and place the glass in it. Cover the lid of the cooker and steam for 30 minutes on medium-low flame.
  14. Remove the lid after 30 minutes and remove the idli roll from the glass. In a pan- add little oil, mustard seeds, curry leaves, salt, red chilli powder and haldi.
  15. To this add the entire idli roll and cover it with the oil and masala mixture. Bring the roll to plate and cut it in small pieces.