Vegetable Idli Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine 2 cups of idli batter with finely chopped vegetables like carrots, peas, and capsicum.
• STEP 2.Add salt to taste and mix well.
• STEP 3.Grease the idli plates with oil and pour the batter into each cavity.
• STEP 4.Steam the idlis in a steamer for about 10-12 minutes or until cooked through.
• STEP 5.Once done, remove the idlis from the steamer and let them cool for a few minutes.
• STEP 6.Serve the vegetable idlis hot with coconut chutney or sambar.
• STEP 7.You can also store the leftover idlis in an airtight container in the refrigerator for up to 2 days.

Cooking Tips

• You can add other vegetables like beans or corn to the idli batter for more variety.
• To enhance the flavor, you can temper some mustard seeds, curry leaves, and green chilies in oil and pour it over the idlis before serving.
• If you don't have idli batter, you can make it at home by soaking 2 cups of rice and 1 cup of urad dal separately for 4-6 hours. Grind them separately and then mix together with salt and let it ferment overnight.

Storage and Serving

• Vegetable idlis are best served hot with coconut chutney or sambar.
• You can also serve them with a side of tomato chutney or mint chutney.
• Leftover idlis can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a steamer or microwave before serving.