Pumpkin Masala Idly/kadubu

Its always good to enjoy seasonal vegetables /fruits. And now it’s the perfect season to enjoy pumpkin.

Pumpkin idly is a healthy, gluten-free, vegan breakfast which is easy to make and taste delicious, that is made from grated sweet pumpkin with rice rava. These idly have intense flavours, fluffy texture and moist.


  1. One cup rice rava/Akki Tari
  2. One and a half cup grated sweet pumpkin
  3. Half cup chopped coriander leaves
  4. Finely chopped onion 2tsp
  5. Two tbsp grated fresh coconut
  6. Half a tsp cumin seeds
  7. Green chillies two no
  8. Few curry leaves
  9. Salt to taste


Take one cup of rice rava wash and soak it with 2 cups of water for 1hr. After soaking for an hour squeeze the rava and transfer into another big bowl.

Then add grated pumpkin (make sure you use a small hole grater for grating the pumpkin) fresh coconut and all other ingredients.

After you mix all the ingredients, leave the batter/mix for 10min. So that the pumpkin leaves little moist.

Now grease the idly mould with oil or ghee, and take a handful of the mix and place the mixture in the idly plate and press it gently to give a good shape idly, since we are not using any flour it’s important to give a shape by pressing or it will spread unevenly .

Now place the prepared idly mould in the idly cooker or steamer and steam for 15min.

Let it cool for 2-3min, a post that we can take the idly out from the plate.

Enjoy hot pumpkin idly with ghee, coconut chutney/tomato chutney. (chutney recipes are in the blog already )

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