Vegetable Idli Recipe- Authentic Steamed Cakes with Spiced Filling

Last Updated on 2 months by Neha Deshmukh

Vegetable Idli Recipe – Authentic Steamed Cakes with Spiced Filling

Hey everyone! If you’re anything like me, you absolutely love a good idli. Soft, fluffy, and incredibly versatile – they’re a staple in so many South Indian homes (and increasingly, in mine!). Today, I’m sharing my go-to recipe for Vegetable Idli, packed with a flavorful, spiced vegetable filling. It’s a little extra effort, but trust me, the burst of flavor is SO worth it. I first made these for a family get-together and they were a huge hit!

Why You’ll Love This Recipe

This Vegetable Idli recipe isn’t just about a delicious breakfast or snack. It’s about comfort, tradition, and a little bit of kitchen magic. The soft idlis, combined with the savory-spiced vegetable filling, create a delightful texture and taste experience. Plus, it’s a fantastic way to sneak in some extra veggies! It’s relatively easy to make, even for beginners, and the results are always impressive.

Ingredients

Here’s what you’ll need to create these delightful steamed cakes:

• 2 cup idli batter
• Little water as needed
• 2 carrot, number
• 6 beans, number
• 1 potato, number
• 0.25 cup green peas
• 1 big onion, number
• 1 tbsp cooking oil
• 1 pinch turmeric powder
• As needed salt
• 0.75 tsp red chili powder
• 0.25 tsp garam masala powder
• 1 inch piece cinnamon
• 1 cloves, number
• 0.5 tsp fennel seeds
• 1 tbsp grated coconut
• 1 tsp fried gram dal (dalia)
• 0.5 tsp ginger-garlic paste
• A few coriander leaves
• As needed lime juice

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind for the best results:

• Idli Batter: You can use store-bought idli batter, but homemade is always best! The fermentation process is key – it’s what gives idlis their light and fluffy texture. Regional variations exist; some families add a handful of parboiled rice to their batter for extra fluffiness.
• Dalia (Fried Gram Dal): This might be a new ingredient for some! Dalia adds a lovely nutty flavor and helps bind the masala paste. It’s a traditional ingredient, but if you can’t find it, see the FAQs for a substitution.
• Vegetables: Feel free to swap in your favorites! Cauliflower, peas, or even finely chopped capsicum work beautifully.
• Fresh Coriander: Don’t skimp on the coriander! It adds a vibrant freshness that really elevates the dish. A generous handful is always a good idea.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat oil in a pan. Add chopped onions and sauté until they turn translucent and softened.
2. Add the ground masala paste (cinnamon, cloves, fennel seeds, coconut, dalia, ginger-garlic paste) and cook until the raw aroma disappears – about 2-3 minutes. This is where the magic happens!
3. Mix in the boiled vegetables (carrot, beans, potato, peas), turmeric powder, red chili powder, garam masala powder, and salt. Sauté for another 2-3 minutes, letting the spices coat the veggies.
4. Add a little water (start with about ¼ cup) and simmer until the stuffing thickens to a nice, manageable consistency. Stir in a squeeze of lime juice and those lovely fresh coriander leaves. Set aside to cool.
5. Grease your idli molds well. Pour about 1 tablespoon of idli batter into each mold. Then, add about 1 teaspoon of the vegetable stuffing, and cover it with another tablespoon of batter.
6. Steam for 15 minutes. To check if they’re done, insert a fork or toothpick – if it comes out clean, they’re ready! Serve hot with sambar and your favorite chutney.

Expert Tips

• Don’t overmix the batter – gentle is key!
• Make sure your steamer has enough water to last the entire 15 minutes.
• Greasing the molds well is crucial to prevent sticking. A little oil or cooking spray goes a long way.

Variations

• Spicy Idli: Add an extra pinch of red chili powder to the vegetable stuffing for a fiery kick. My friend, Priya, loves to add a finely chopped green chili too!
• Rava Idli: Substitute some of the idli batter with semolina (rava) for a slightly different texture.
• Thattai Idli: Make smaller idlis using a thattai (small idli mold) for a delightful snack.

Vegan Adaptation

This recipe is easily made vegan! Just ensure your idli batter doesn’t contain any dairy products. Most traditional idli batters are naturally vegan, but always double-check.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free, as idli batter is typically made from rice and lentils.

Spice Level Adjustment (Mild, Medium, Spicy)

• Mild: Reduce the red chili powder to ¼ tsp or omit it altogether.
• Medium: Use the recipe as written.
• Spicy: Increase the red chili powder to 1 tsp and add a finely chopped green chili to the vegetable stuffing.

Festival Adaptations (Ganesh Chaturthi, Onam)

These Vegetable Idlis are perfect for festive occasions! They’re a delicious and satisfying addition to a traditional South Indian spread during Ganesh Chaturthi or Onam.

Serving Suggestions

Serve these Vegetable Idlis hot with:

• Sambar (a lentil-based vegetable stew)
• Coconut Chutney
• Tomato Chutney
• A sprinkle of podi (gunpowder) for extra flavor

Storage Instructions

Leftover idlis can be stored in the refrigerator for up to 3 days. Reheat them by steaming or microwaving. The vegetable stuffing can also be stored separately in the fridge for a couple of days.

FAQs

What is the best way to ferment idli batter?

Keep the batter in a warm place (around 75-85°F / 24-29°C) for 8-12 hours, or until it has doubled in volume. The warmer the environment, the faster it will ferment.

Can I make the vegetable stuffing ahead of time?

Absolutely! You can make the stuffing a day in advance and store it in the refrigerator.

What can I substitute for dalia in the masala paste?

If you can’t find dalia, you can use roasted chana dal (split chickpeas) as a substitute.

How do I prevent the idlis from sticking to the molds?

Grease the molds generously with oil before pouring in the batter. You can also line the molds with banana leaves for extra insurance.

Can I use a different type of oil for steaming?

Yes, you can use any neutral-flavored oil for steaming, such as sunflower oil or vegetable oil.

Enjoy making these delicious Vegetable Idlis! I hope they bring as much joy to your table as they do to mine. Let me know how they turn out in the comments below!