Vegetable Idli Recipe – Easy Steamed Indian Breakfast

Last Updated on 2 months by Neha Deshmukh

Vegetable Idli Recipe – Easy Steamed Indian Breakfast

Hey everyone! If you’re anything like me, mornings can be… hectic. But a delicious, healthy breakfast doesn’t have to be complicated. That’s where these Vegetable Idlis come in! They’re fluffy, flavorful, and packed with goodness – a perfect way to start your day. I remember the first time I made these, trying to impress my in-laws, and they were a huge hit! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These Vegetable Idlis are a fantastic twist on a classic South Indian breakfast. They’re not only incredibly tasty, but they’re also a brilliant way to sneak in some extra veggies. Plus, steaming is a super healthy cooking method, keeping all those nutrients locked in. Honestly, who can resist a soft, fluffy idli dipped in chutney?

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 3 cups Idli Batter
• 1 cup Carrot, grated (about 1 medium carrot)
• 1 cup Green Beans, finely chopped (about 6-8 beans)
• 1 cup Spinach, finely chopped (about 2 cups packed)
• 2-3 Green Chilies, finely chopped (adjust to your spice preference!)
• 1 inch piece Ginger, finely grated
• 1 teaspoon Ground Cumin
• 3 tablespoons Cilantro, finely chopped
• Salt to taste

Ingredient Notes

Let’s talk ingredients! The star of the show is, of course, the Idli Batter. You can use store-bought, which is totally fine for a quick breakfast. But honestly, homemade batter just tastes better. It’s worth the effort if you have the time! Different regions in South India have slightly different batter consistencies – some prefer it thicker, others thinner. Experiment to find what you like best.

Now, for the veggies! I love using carrots, green beans, and spinach because they add a lovely color and texture. Feel free to get creative though! Peas, bell peppers, or even beetroot would work wonderfully.

And don’t underestimate the power of Cumin! It’s a staple in South Indian cuisine, adding a warm, earthy flavor that complements the other ingredients perfectly.

Step-By-Step Instructions

Alright, let’s get down to business!

1. In a large mixing bowl, combine the idli batter, grated carrots, chopped green beans, spinach, green chilies, grated ginger, ground cumin, cilantro, and salt. Mix everything thoroughly until it’s all nicely combined. You want to make sure those veggies are evenly distributed.
2. Lightly grease your idli molds with a little oil or cooking spray. This is key to preventing sticking! Pour the batter evenly into each mold, filling them about ¾ full.
3. Now, it’s steaming time! Place the idli molds into a preheated steamer or Instant Pot. Steam for 10-12 minutes. Once the time is up, turn off the heat and let the idlis rest for 5 minutes before opening the steamer. This helps them fluff up even more.
4. Carefully remove the steamed vegetable idlis from the molds. A small spoon or a flat knife can help with this.

And that’s it! You’ve got a batch of delicious, healthy Vegetable Idlis ready to enjoy.

Expert Tips

Want to take your idli game to the next level? Here are a few tips I’ve learned over the years:

• Fluffy Idlis: Don’t overmix the batter! Gentle is the way to go.
• Preventing Sticking: Grease those molds well! And letting the idlis rest after steaming is crucial.
• Steaming Techniques: Make sure there’s enough water in your steamer. You don’t want it to run dry mid-steam.
• Batter Consistency: If your batter is too thick, add a little water. If it’s too thin, let it rest for a bit to thicken up.

Variations

• Vegan Adaptation: Simply ensure your idli batter is vegan (some traditional recipes use a tiny bit of yogurt).
• Gluten-Free Confirmation: Idlis are naturally gluten-free, as they are made from rice and lentils!
• Spice Level Adjustment: My family loves a little kick, so I usually add 3 green chilies. For a milder flavor, stick to one or even omit them altogether.
• Festival Adaptations: These are wonderful for festivals like Ganesh Chaturthi and Onam. They’re a light and satisfying addition to the festive spread.

Serving Suggestions

Okay, the best part – eating! Vegetable Idlis are amazing with:

• Coconut Chutney: A classic pairing!
• Tomato Chutney: Adds a tangy sweetness.
• Coriander-Mint Chutney: Fresh and vibrant.
• Sambar: A lentil-based vegetable stew – a South Indian staple.
• Ghee vs. Oil: A drizzle of ghee adds a lovely richness, but a little oil works just as well.

Storage Instructions

Got leftovers? No problem!

• Refrigeration: Store leftover idlis in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can also freeze them for up to a month. Wrap them individually in plastic wrap before placing them in a freezer-safe bag.
• Reheating: Reheat in a steamer, microwave, or even a lightly oiled pan until warmed through.

FAQs

1. What is the best way to get the idlis to not stick to the molds?

Greasing the molds well is the most important thing! Also, letting the idlis rest for 5 minutes after steaming helps them release easily.

2. Can I use different vegetables in this recipe? What are some good alternatives?

Absolutely! Peas, bell peppers, beetroot, or even finely chopped cabbage would all be delicious.

3. How do I know if my idli batter is fermented enough?

The batter should have doubled in volume and have a slightly sour smell. You should also see small bubbles on the surface.

4. Can I make this recipe in an Instant Pot? What are the adjustments?

Yes! Use the steam function and add 1.5 cups of water to the inner pot. Place a trivet inside, then the idli molds on top. Steam for 8-10 minutes, followed by a 5-minute natural pressure release.

5. What is the shelf life of vegetable idlis, and how should I store them for maximum freshness?

Refrigerated idlis last up to 3 days. Frozen, they can last up to a month. Store in airtight containers for best results!

Enjoy! I hope you love this recipe as much as my family does. Let me know how it turns out in the comments below!