Vegetable Idli
Soft steamed idlis loaded with vegetables — a healthy, easy Indian breakfast that’s light, nutritious and beginner-friendly.
Ingredients
Equipment
Method
- If using homemade batter: soak rice and urad dal (with a pinch of methi seeds if you like) for 4–6 hours, grind separately to smooth paste, mix and ferment overnight until it rises visibly. If you already have fermented idli batter, skip to next step.
- Lightly grease idli moulds with a little oil so that idlis come out easily after steaming.
- In a large bowl, add the idli batter. To this, add grated carrot, chopped green beans, peas, chopped green chillies, grated ginger, chopped coriander, a pinch of turmeric (if using), and salt. Mix everything gently but thoroughly so vegetables distribute evenly.
- If you like added flavour: heat the 1 tsp oil in a small pan, add mustard seeds. Once they crackle, add a pinch of asafoetida, then pour this tempering over the batter and mix gently.
- Pour the mixed batter into greased idli moulds, filling each mould about 3/4 full so there is space for rising.
- Place the idli stand in a steamer or large deep pot with about an inch of boiling water. Cover with lid and steam on medium heat for about 12–15 minutes, until idlis rise and are firm to touch.
- Switch off the heat. Let the idlis sit covered for 2 minutes. Then gently unmould them using a spoon or knife around the edges. Serve hot with chutney or sambar.
Notes
You can use store-bought fermented idli batter to save time. Adjust vegetables as per taste — peas, carrots, beans, capsicum all work. For softer idlis, add a little thick poha (flattened rice) or leftover cooked rice to batter before fermenting. Serve with coconut chutney or sambar for a wholesome breakfast.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.