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    Home » South Indian

    Published: Apr 15, 2020 · Modified: Aug 3, 2023 by Smruti · This post may contain affiliate links · Leave a Comment

    Lava Idli (Sambar filled idli)

    Jump to Recipe Jump to Video Print Recipe

    Savory steamed cake; sambar filled Lava Idli is super delicious for breakfast or dinner.

    Super easy to make, this lava idli recipe will be a great variation from regular idli sambar!

    Lava idli; idli batter served with sambar stuffed in it on a green platter with dry chutney on top.

    South Indian food in any form is a favorite in our house. There are so many options to make; no wonder it pops up on our lunch, dinner or breakfast menu. From rava idli and lemon rice to pesarettu and upma; the list of dishes is endless.

    Idli is definitely a shining start from the cuisine. We enjoy it with chutney or sambar, fry the pieces of idli and serve with yogurt and convert them to upma or kaima idli.

    If you are a fan of idli like me, there is no limit for how much we can innovate it. From filling it, stir frying it with different ingredients to making various recipes using it.

    Jump to:
    • What is Lava Idli
    • Why this recipe works
    • Ingredients and Substitutions
    • How to make this recipe
    • Expert Tips and Notes
    • Recipe FAQs
    • More Idli Recipes to try
    • Lava Idli (Sambar filled idlis)

    What is Lava Idli

    The BEST accompaniment for piping hot steamed idlis is sambar. When you can combine the two to make idlis that are stuffed with sambar; it definitely is a winner! 

    Lava Idli; as the name suggests is idli, filled with hot piping lava in the form of sambar. The idli is conical and looks soft and fluffy. But when you cut through it, the hot sambar oozes out. Together, it does look like lava.

    The combination is perfect and the method to make it is simple; thanks to an easy technique. This recipe is popular in India for weddings and events. And so it is really fun to make it at home too.

    Why this recipe works

    • It is a quick and easy recipe to make a snack or appetizer.
    • A combination that is perfect, the recipe combines sambar and idli.
    • It is an innovative take on traditional idli and sambar.
    • The recipe is naturally Vegan.
    • Both idli and sambar are both gluten-free. However, the puri is not gluten free. So the recipe is not suitable for gluten intolerant.
    • This makes a great breakfast, snack or appetizer recipe.
    • It is also a perfect way to use any leftover batter or sambar.
    • It can easily be made into a complete meal; by simply making more of them.

    Ingredients and Substitutions

    Ingredients for lava idli; idli batter, sambar and puris.
    • Idli Batter: The first ingredient for any idli is the batter. Store bought and homemade batter will work here. This idli batter recipe using the instant pot will be handy to make your batter.
    • Sambar: The next element is sambar. Here is the sambar recipe I use. However, you should skip adding large size vegetables in this as they will not fit in the idli. Moreover, I kept the sambar simple by adding minimum vegetables. All the ones I added were chopped small and the sambar needs to be thick. This is for two reasons; one that it should not spill out of the idli while steaming and thick sambar is more flavorful and a small amount is perfect to get the taste you are looking for. 
    • Pani Puri: The ingredient that keeps the sambar from making the idli mushy and mixing in is pani puri. It is easy to create a thin membrane between the two without interfering with the taste of either. Made from flour and semolina, it barely has any taste. However it is a perfect carrier for wet ingredients like the ones included in pani puri. An the size is such that it will fit into most molds very easily. And it is easy to find too. Make your own puri or buy it from the Indian store, both work equally fine here. 
    • Apart from these, we use some non-stick spray to grease the molds, and some ghee and dry chutney to serve the idli with. We can also serve it with coconut or tomato chutney.

    See the recipe card for detailed ingredient information, measurements and nutrition.

    How to make this recipe

    1- Prepare the idli batter a day ahead. This instant pot idli batter recipe is my favorite.

    2- Plus, make the sambar and cool it down.

    Collage steps to make lava idli; prpeare the idli batter and sambar.

    3- Place a big pan on the stove and place a trivet in it. Add 1 cup water and set a  steamer plate on the trivet. Cover and let the water come to a boil. Place silicone cups in a steel strainer.

    4- Grease silicone cups with non-stick spray or oil. Then add a tablespoon of idli batter to each of the cups. 

    Collage steps to make lava idli; prepare the idli molds and add the batter.

    5- Make tiny holes in the puris but do not break them trough. Place a puri lightly on each of the batter filled cups. 

    6- Then carefully fill the puris with a tablespoon of sambar. 

    Collage steps to make lava idli; add sambar and add puris on the idli batter.

    7- Add another tablespoon of idli batter on it. Then cover immediately.

    8- Let the idlis steam for 15-17 minutes. Once the top looks cooked, turn off the heat and let the idlis cool for a minute or two. 

    Collage steps to make lava idli; steam and remove the idlis from the steamer.

    9- Remove the idlis on a plate and let them cool for a minute.

    10- Top them with ½ tablespoon ghee and ½ teaspoon dry chutney. Cut the idli and enjoy with some coconut or tomato chutney on the side. 

    Collage steps to make lava idli; cool and top with chutney and ghee before serving.

    Expert Tips and Notes

    • Make sure the batter is well risen when you start. That is th only way we get fluffy idlis without adding any fruit salt.
    • The sambar should be thick so that it does not oozes out from the idlis.
    • Do not let the idlis stand very long after steaming. Slowly, the sambar will start to get absorbed into the steamed idlis.
    • The same recipe can be made with tomato chutney, coconut chutney or even potato masala for stuffed idlis.
    • Use deep silicone molds to keep the sambar in there as making these in the idli stand will not work too well.
    • However, the same recipe is easy to make with any other idli batter too.
    A green plate with two lava idlis with sambar out of it and topped with dry chutney and ghee.

    Recipe FAQs

    What is Lava Idli?

    Lava idli is a combination of idli and sambar. The sambar is filled in the idli and it oozes out when the idli is cut.

    How do you stuff idli with sambar?

    The easy way to keep all the sambar in the idli is to fill it in a pani puri and use it. That way there is minimum taste change and yet it stays well.

    What can we serve lava idli with?

    As the idli has sambar inside it already; we serve it with some coconut chutney, tomato chutney and dry chutney.

    Is idli healthy?

    Idli is a delicious recipe from India. It has only a handful of ingredients, is gluten-free and is fermented. This makes it rich in probiotics and pretty healthy with just a few calories.

    Two idlis placed on a green platter with more chutneys placed behind them.

    More Idli Recipes to try

    • Instant Pot Idlis - Fermented Rice Cakes
    • Instant Rava Idli | Steamed Semolina Cakes
    • Green Moong Dal Idli
    • Quinoa Idli: A healthy twist to a Classic

    I love seeing when you share my recipes!

    Tag me on Instagram @herbivorecucina or mention #herbivorecucina so I can enjoy them virtually with you! You can also find me on Pinterest, Facebook, Tik Tok, and YouTube.

    Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!

    Lava idli; idli batter served with sambar stuffed in it on a green platter with dry chutney on top.

    Lava Idli (Sambar filled idlis)

    Smruti
    Savory steamed cake; sambar filled Lava Idli is super delicious for breakfast or dinner.
    Super easy to make, this lava idli recipe will be a great variation from regular idli sambar!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Breakfast, Snack
    Cuisine Indian, South Indian
    Servings 8
    Calories 154 kcal

    Ingredients
      

    • 2 cups idli batter
    • 1 cup sambar
    • 8 pani puri puris
    • 3 tablespoon ghee
    • 3 teaspoon dry chutney

    Instructions
     

    • Prepare the idli batter a day ahead. This instant pot idli batter recipe is my favorite.
      2 cups idli batter
    • Plus, make the sambar and cool it down.
      1 cup sambar
    • Place a big pan on the stove and place a trivet in it. Add 1 cup water and set a  steamer plate on the trivet. Cover and let the water come to a boil. Place silicone cups in a steel strainer.
    • Grease silicone cups with non-stick spray or oil. Then add a tablespoon of idli batter to each of the cups.
    • Make tiny holes in the puris but do not break them trough. Place a puri lightly on each of the batter filled cups.
      8 pani puri puris
    • Then carefully fill the puris with a tablespoon of sambar.
    • Add another tablespoon of idli batter on it. Then cover immediately.
    • Let the idlis steam for 15-17 minutes. Once the top looks cooked, turn off the heat and let the idlis cool for a minute or two.
    • Remove the idlis on a plate and let them cool for a minute.
    • Top them with ½ tablespoon ghee and ½ teaspoon dry chutney. Cut the idli and enjoy with some coconut or tomato chutney on the side.
      3 tablespoon ghee

    Video

    Notes

    • Make sure the batter is well risen when you start. That is the only way we get fluffy idlis without adding any fruit salt.
    • The sambar should be thick so that it does not oozes out from the idlis.
    • Do not let the idlis stand very long after steaming. Slowly, the sambar will start to get absorbed into the steamed idlis.
    • The same recipe can be made with tomato chutney, coconut chutney or even potato masala for stuffed idlis.
    • Use deep silicone molds to keep the sambar in there as making these in the idli stand will not work too well.
    • However, the same recipe is easy to make with any other idli batter too.
    Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 154kcalCarbohydrates: 52gProtein: 10gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 14mgSodium: 4mgPotassium: 284mgFiber: 8gSugar: 1gVitamin A: 9IUVitamin C: 1mgCalcium: 27mgIron: 2mg
    Tried this recipe?Let us know how it was!
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