Pumpkin Idli is a delicious Mangalorean-style savory recipe and one of the best ways to enjoy pumpkin during the Fall season. These idlis can be served for breakfast in the morning, lunchbox, or even as an evening snack with spicy chutney or simply with butter or desi ghee.
Check out Indian breakfast recipes and easy snack recipes.
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Recipe card
Pumpkin Idli | Savory Pumpkin Recipe | Dudde Idli
Equipment
- Idli Plates
Ingredients
- 2 cups Rice rava Idli rava, check tips
- ½ cup Coconut grated (fresh/dry)
- 1 inch Ginger
- 3 to 4 Green chilies finely chopped
- 1 ½ cups Pumpkin grated
- ¼ teaspoon Asafoetida / Hing
- 2 tablespoon Coriander leaves cilantro chopped (optional)
- Salt to taste
- Vegetable oil Coconut Oil to grease the idli plates.
Instructions
Preparation
- If using rice rava or idli rava, just wash it in water 2 to 3 times and keep it aside.2 cups Rice rava
- Grind the grated coconut, ginger, and green chiles in a blender or mixie jar with very little water to form a thick, smooth paste. (This grinding step is optional. You can simply add coconut, grated ginger and chopped green chilies directly to make the batter)½ cup Coconut, 1 inch Ginger, 3 to 4 Green chilies
- Add this ground paste to a mixing bowl along with grated pumpkin, asafoetida, coriander leaves, salt to taste, and washed rava. Add water, about ¼ to ½ cup, and the batter is ready. The batter should be thick, like your rava idli batter.1 ½ cups Pumpkin, ¼ teaspoon Asafoetida / Hing, 2 tablespoon Coriander leaves, Salt to taste
How to steam pumpkin idli?
- Add enough water to the pressure cooker or idli steamer and switch on the flame. I have used pressure cookers without whistles or weights.
- Grease the idli molds with oil. Pour idli batter into each mold.Vegetable oil
- Place the idli stand in a pressure cooker and steam the idli for about 10 to 12 minutes on medium flame.
- Let this sit for about 5 minutes, and then, using a spoon, remove the idli from the idli plates.
- Repeat the process for the remaining batter.
- Serve hot with desi ghee or butter or spicy coconut chutney, and enjoy.
Notes
- If you are using rice instead of store-bought rava, then pulse it first to form a coarse powder (not fine, but coarse). Then wash it.
- You can also refrigerate the remaining batter and use it the next day.
- Vary the green chilies as per your taste.
- The number of idlis will vary based on the size of your idli molds.
- For grandmother-style style dudde muddo (cheenikayi or kumbalakayi kadubu), simply pour the batter into banana leaves and steam.
- For a sweeter version of idli or muddo, simply grate and add ½ cup jaggery to the batter.
- Instead of pumpkin, butternut squash can also be used to make idli.
Nutrition
Dudde Idli
Pumpkin is called dudde in Konkani, and when steamed in idli molds or plates, it is called idli; if you steam the batter in banana leaves, then this recipe will be called dudde muddo in Konkani. It is also called cheenikayi kadubu or kumbalakai idli in Kannada. This Indian savory pumpkin recipe is dairy-free, vegan, and gluten-free.
You can also prepare cucumber idli or taushe muddo by simply substituting cucumber for pumpkin.
Ingredients
Rice rava: Available as rava, idli rava in Indian stores. If unavailable, simply grind the rice at home to a coarse powder.
Coconut: makes idli soft.
Pumpkin: Freshly grated orange pumpkin is used.
Other ingredients. Green chilies, ginger, coriander leaves, and hing are added for flavor.
Check out the recipe card for the full list of ingredients.
Preparation
- If using rice rava or idli rava, just wash it in water 2 to 3 times and keep it aside.
- Grind the grated coconut, ginger, and green chiles in a blender or mixie jar with very little water to form a thick, smooth paste. (This grinding step is optional. You can simply add coconut, grated ginger and chopped green chilies directly to make the batter)
- Add this ground paste to a mixing bowl along with grated pumpkin, asafoetida, coriander leaves, salt to taste, and washed rava. Add water, about ¼ to ½ cup, and the batter is ready. The batter should be thick, like your rava idli batter.
How to steam pumpkin idli?
- Add enough water to the pressure cooker or idli steamer and switch on the flame. I have used pressure cookers without whistles or weights.
- Grease the idli molds with oil. Pour idli batter into each mold.
- Place the idli stand in a pressure cooker and steam the idli for about 10 to 12 minutes on medium flame.
- Let this sit for about 5 minutes, and then, using a spoon, remove the idli from the idli plates.
- Repeat the process for the remaining batter.
- Serve hot with desi ghee or butter or spicy coconut chutney, and enjoy.
Tips
- If you are using rice instead of store-bought rava, then pulse it first to form a coarse powder (not fine, but coarse). Then wash it.
- You can also refrigerate the remaining batter and use it the next day.
- Vary the green chilies as per your taste.
- The number of idlis will vary based on the size of your idli molds.
- For grandmother-style style dudde muddo (cheenikayi or kumbalakayi kadubu), simply pour the batter into banana leaves and steam.
- For a sweeter version of idli or muddo, simply grate and add ½ cup jaggery to the batter.
- Instead of pumpkin, butternut squash can also be used to make idli.
More Mangalorean recipes
Note: We originally posted this pumpkin idli (savory pumpkin recipe) in Oct 2015. It has now been modified in April 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.
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srividhya
Wow wow woow. Great pumpkin recipes. Clever way to sneak in veggies for kids.
Kushi
Thank you Srividhya 🙂
marudhuskitchen
totally a different take for pumpkins...super
Kushi
Thank you Vani 🙂
Jyothi - Currytrail.in
Lovely twist to our regular idlis.. Super idea Kushi
Kushi
Thank you Jyothi 🙂