Vegetable Idli | Video

Are you looking for an easy and delicious South Indian breakfast idea? Then try this vegetable idli recipe. Made with idli batter packed with mix vegetables, this version is filling and wholesome.

This is a great way to jazz up leftover idli batter. Serve with a generous drizzle of ghee and chutney on the side for a tasty meal.

About the Recipe 

Idli is probably one of the most popular South Indian breakfast. They are healthy, filling and wholesome. But some (like my daughter) consider them, just plain and boring.

So, this idli with vegetables recipe is a colorful and flavorful way to jazz them up. You can use your favorite idli batter recipe and make these veg idli.

Recipe is from a Telugu cooking show. It is a pretty straight forward recipe - mix veggies and flavoring into idli batter - steam and enjoy.

This is a great way to jazz up leftover idli batter. Also a perfect way to sneak in some veggies for the kids. Addition of cumin powder, grated ginger add a nice spice to these masala vegetable idli.

Serve with some ghee and your favorite chutney or pickle for a delicious any time meal.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this Mix Veg Idli recipe:

• Idli Batter - feel free to use homemade or store-bought batter. You can use one of these recipes as well:
  • Idli with idli rava
  • Idli with parboiled rice
• Mix vegetables - you can use any of your favorite veggies. Make sure to chop them small or grate them. My favorite are carrot, green beans, spinach. But you can also use cabbage, corn, green peas, bell peppers etc.
• Ground Cumin and salt.
• Green chilies, ginger and cilantro.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make masala vegetable idli, step by step method:

In a large mixing bowl, mix idli batter with grated and chopped vegetables, green chilies, grated ginger, ground cumin, cilantro and salt. Mix well to combine.

Lightly grease idli molds with cooking spray or brush them with oil. Divide the batter evenly in each mold. Place the idli molds in a steamer or high walled skillet with about 1" of water. Steam idli for 10~12 minutes until done.

You can also use the instant pot to steam idli. Turn off the heat and set aside for 5 more minutes.

Remove idli and serve them hot with chutney and/ or chutney powder.

Expert Tips

• You can use either homemade or store bought idli batter for this recipe. Make sure that it is well fermented.
• Use any of your favorite veggies. Make sure to chop them small or grate them. My favorites are carrot, green beans, spinach. But you can also use cabbage, corn, green peas, bell peppers etc.
• Greasing the idli molds with cooking spray makes removing them a breeze. You can also brush them lightly with oil.
• Store any leftover vegetable idli in an airtight container in the fridge for up to 2 days. You can freeze them for up to 2 months.

You might also like

Here are few more recipes of idli batter that you might like:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card

Vegetable Idli

Vegetable Idli is a colorful and veggie packed version of traditional plain idli. They are great anytime of the day - for breakfast, lunch or snack.

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Course: Breakfast, brunch

Cuisine: andhra, south indian, tamil

Servings: 12 Idli

Ingredients

1x2x3x

• 3 cups Idli Batter*
• ¼ cup Carrot, grated
• ¼ cup Green Beans, finely chopped
• ¼ cup Spinach, finely chopped
• 2~3 Green Chilies, finely chopped
• 1" piece Ginger, finely grated
• ½ teaspoon Ground Cumin
• 3 tablespoons Cilantro, finely chopped
• To taste salt

Instructions

• In a large mixing bowl, mix idli batter with grated and chopped vegetables, green chilies, grated ginger, ground cumin, cilantro and salt. Mix well to combine.
• Lightly grease idli molds with cooking spray or brush them with oil. Divide the batter evenly in each mold. Place the idli molds in a steamer or high walled skillet with about 1" of water. Steam idli for 10~12 minutes until done. Turn off the heat and set aside for 5 more minutes.
• Remove idli and serve them hot with chutney and/ or chutney powder.

Video

Notes

• You can use either homemade or store bought idli batter for this recipe. Make sure that it is well fermented.
• Use any of your favorite veggies. Make sure to chop them small or grate them. My favorites are carrot, green beans, spinach. But you can also use cabbage, corn, green peas, bell peppers etc.
• Greasing the idli molds with cooking spray makes removing them a breeze. You can also brush them lightly with oil.
• Store any leftover vegetable idli in an airtight container in the fridge for up to 2 days. You can freeze them for up to 2 months.

Nutrition

Serving: 1Idli | Calories: 30kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 103mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 528IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg

Tried this recipe?Mention @cooks_hideout or tag #cookshideout!