Home / Recipes / south_indian / Vegetable Idli

south_indianMediumveganvegetariangluten freedairy free

Vegetable Idli

Name: Vegetable Idli
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 2 cup idli rice (or parboiled rice, soaked and drained); 0.75 cup urad dal (soaked and drained); 0.5 tsp fenugreek seeds; 0.5 cup water (for grinding batter); 0.5 tsp salt; 0.5 cup carrot (finely grated); 0.25 cup bell pepper (finely chopped); 0.25 cup green beans (finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (grated); 3 tbsp coriander leaves (finely chopped); 1 tsp oil (for greasing idli molds)

RATING

4.4/5(137)

TASTE SCORE

8/10

Soft, pillowy steamed rice cakes studded with colorful vegetables. A healthy twist on the South Indian classic that sneaks extra veggies into your breakfast. Pairs beautifully with coconut chutney and sambar.

PREP

25m

COOK

15m

SERVES

2 PIECES

493 cal

SERVINGS

METHOD · 7 STEPS

prep
Soak rice and lentils overnight.
1.Wash idli rice and urad dal separately 2-3 times until water runs clear.
2.Soak rice with fenugreek seeds in enough water for 5-6 hours.
3.Soak urad dal separately in enough water for 5-6 hours.
4.Drain both after soaking.
TIPSoaking longer (up to 8 hours) gives fluffier idlis.
mix
Grind the batter.
1.Grind urad dal with 1/4 cup cold water to a smooth, fluffy paste. Add water gradually.
2.Transfer to a large bowl.
3.Grind rice with remaining 1/4 cup water to a slightly coarse paste (not too smooth).
4.Mix both pastes together with salt. The batter should be thick but pouring consistency.
TIPCold water prevents the grinder from heating up, which can kill fermentation.
rest · ~480 min
Ferment the batter overnight.
1.Cover the bowl with a lid or cloth.
2.Place in a warm spot (oven with light on or warm corner) for 8-10 hours or overnight.
3.The batter should rise and turn airy with tiny bubbles.
TIPIf your kitchen is cold, place the bowl inside the oven with just the pilot light on.
prep
Prep the vegetables and ready the steamer.
1.Gently fold grated carrot, chopped bell pepper, green beans, green chili, ginger, and coriander leaves into the fermented batter.
2.Do not overmix — you want to keep the air in the batter.
3.Fill the steamer base with water and bring to a boil.
4.Lightly grease the idli molds with oil.
TIPFold gently — aggressive mixing deflates the batter and makes dense idlis.
steam · ~10 min
Steam the vegetable idlis.
1.Pour batter into each greased idli mold, filling about 3/4 full.
2.Place the idli stand in the steamer and close the lid.
3.Steam on medium-high heat for 10 minutes.
4.Check by inserting a toothpick — it should come out clean.
TIPDon't open the lid during the first 8 minutes or the idlis will be dense.
rest · ~2 min
Rest and unmold the idlis.
1.Turn off the heat and let idlis rest for 2 minutes.
2.Dip a spoon in water and run it around each idli to release.
3.Gently scoop out and transfer to a serving plate.
TIPResting makes unmolding easier — hot idlis stick to the mold.
serve
Serve vegetable idlis hot with coconut chutney and sambar.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the urad dal and rice separately for at least 5-6 hours to ensure a light, airy batter.
2
Grind the urad dal first until it is fluffy and smooth; this builds the structure of the idli.
3
Use cold water while grinding to keep the batter cool and aid fermentation.
4
Place the batter in a warm, draft-free spot (like an oven with the light on) for consistent fermentation.
5
Fold the vegetables in gently after fermentation to avoid deflating the batter and losing volume.
6
Do not open the steamer lid for the first 8 minutes of steaming to prevent the idlis from collapsing.
7
Let the idlis rest for 2 minutes after steaming before unmolding to prevent sticking and breakage.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Replace 1/4 cup of idli rice with roasted chana dal (split chickpeas) for a higher protein content while maintaining a soft texture.

gluten free confirmed

Gluten-free confirmed

This recipe is naturally gluten-free; ensure your fenugreek seeds and spices are certified gluten-free to avoid cross-contamination.

low sodium

Low-sodium

Omit the salt or use a salt substitute for a kidney-friendly version; the vegetables provide enough natural flavor.

vegan

Vegan

This recipe is already vegan as written, using no dairy or animal products — just check that your oil is plant-based.

kid friendly

Kid-friendly

Finely mince or grate the bell pepper and green beans so they blend into the batter; the idlis become a fun, veggie-packed finger food for toddlers.

HEALTH BENEFITS

Why this is on our healthy list.

✓

High in Plant Protein

Urad dal provides a significant amount of plant-based protein, supporting muscle repair and satiety.

✓

Rich in Dietary Fiber

The combination of idli rice, urad dal, carrots, bell peppers, and green beans offers a good dose of fiber for digestive health.

✓

Probiotic Boost from Fermentation

The natural fermentation process introduces beneficial bacteria that can support gut health.

✓

Low in Fat

With only a teaspoon of oil for greasing, these steamed idlis are a very low-fat breakfast option.

✓

Good Source of Vitamin A

Carrots and bell peppers are rich in beta-carotene, which the body converts into vitamin A for eye health.

QUESTIONS?

Frequently asked questions

Fermentation requires warmth (around 30°C/85°F). If your kitchen is cold, the batter won't rise. Keep it in an oven with the pilot light on or a warm cupboard.