Vegetable idlis are not only colorful and nutritious but also a delicious twist on the traditional idli recipe. Feel free to get creative with the vegetables you add – mushrooms, different types of greens, or even nuts can elevate the flavors and textures of these idlis. Don’t forget, a pinch of cooking soda can help make the idlis even softer. Enjoy these wholesome and flavorful vegetable idlis for a healthy and satisfying meal!
Vegetable Idli is made with a protein-rich green gram and urad dal batter. After soaking the dals, grind them with green chilies, ginger, and a pinch of asafoetida into a smooth paste, then mix in semolina, salt, and finely chopped vegetables. Adjust with a little water or curd to get a pourable idli-batter consistency, spoon into greased idli plates, and steam for about 10 minutes. Customize with mushrooms, leafy greens, or nuts—and for extra-soft idlis, add a tiny pinch of baking soda.
Vegetable Idli Recipe
Vegetable Idli
4
servings10
minutes10
minutesEnhance your classic idli recipe by incorporating a vibrant mix of vegetables. Experiment with a variety of veggies, leafy greens, and nuts to add a nutritious and tasty spin to your dish!
Ingredients
Green Gram Dhal – ½ cup
Urad dhal – ½ cup
Rawa – 1 cup
Fresh ginger – a small piece
Green chillies – 3 to 4
Asafoetida powder – ½ teaspoon
Ghee – 1 teaspoon
Carrot – 1
Spinach – few leaves
Green peas – 2 tablespoons
Salt – 2 teaspoon or as per taste
Directions
- Soak green gram dal and urad dal for about four to five hours. Wash and drain off the excess water. Place it in a mixer along with green chilies, ginger, and asafoetida powder. Grind it into a fine paste. Then, transfer it to a bowl.
- Finely chop the vegetables. To the dal paste, add semolina, salt, and the chopped vegetables. Mix thoroughly. If needed, add a bit of water or curd to achieve an idli batter consistency.
- Grease the idli plates with ghee, spoon in the dal and vegetable mixture, and steam for ten minutes.
- The result will be colorful and nutritious idlis.
- Tip: You can enhance the idlis with mushrooms, other greens, nuts, etc. For softer idlis, consider adding a pinch of baking soda.
Hi Kamala, I have a question about this recipe. The green gram dhal being used in this recipe is the split green gram dhal(yellow in color)? I am assuming this from the color of the idlis. Please clarify.
One question about the 'Mudakathan keerai dosa'. Would you be able to give me the English or the telugu name of it or even if you could post the picture of the keerai I will try to figure it out.
Thanks for your nutritious breakfast recipes.
Hi Shri,Thank you for visiting my site. Yes it is split greem gram also known as "Payatham paruppu" or "Pasi Paruppu" in Tami.Mudakathan keerai, please check my post https://www.kamalascorner.com/others/keerai-nutrition.htmlI have posted picture and some details there.
Hi Kamala, thanks so much for all the information about the greens. Very informative. So nice of you to take out time and put up all the detailed information.
Hi Kamala, I prepared these idlis yesterday. The idlis had a nice taste, but they turned up hard. I was fearing this so I prepared 1 plate as described by you and the other plate by adding a little baking soda to the batter. Idlis prepared with the baking soda were softer and a little fluffy. Could you clarify if your idlis were soft without the baking soda? or did you ferment the batter overnight? Thanks.
Hi Shri,
No need for fermentation. Normally these type of idlies are little harder than the usual plain idli. To make this idli healthy, I do not add cooking soda. If you want soft and fluffy idli, instead of cooking soda, you can add a teaspoon of "fruit salt" like "eno". We can also make this idli with ordinary idli batter, just add vegetables to the normal idli batter and make idli.
Hi kamala mam what chutney do u recommend for this idly
Onion or garlic chutney will be fine with this idli. However, Kadappa also a good combination.