By Suprita Mitter
January 12, 2025
Vegetable idlis are a healthy and colourful twist to the traditional South Indian steamed rice cakes. Packed with the goodness of vegetables, they make a perfect breakfast or snack option.
2 cups idli batter (store-bought or homemade) 1/2 cup grated carrots 1/4 cup beans 1/4 cup capsicum (bell pepper) 1/4 cup boiled and mashed peas 1/4 tsp turmeric powder 1/4 tsp red chilli powder 1 tbsp coriander leaves Salt Oil or ghee
Wash and finely chop all the vegetables. Lightly steam or sauté them until tender but not mushy.
In a large bowl, mix the idli batter with turmeric powder, red chili powder, and a pinch of salt if needed. Fold in the cooked vegetables and coriander leaves.
Lightly grease the idli moulds with oil or ghee to prevent sticking.
Pour the batter into the molds, filling each cavity about 3/4 full to allow room for rising.
Place the idli stand in a steamer or pressure cooker (without the whistle). Steam for 10–12 minutes or until a toothpick inserted comes out clean.
Allow the idlis to cool slightly before removing them from the molds. Serve hot with coconut chutney, tomato chutney, or sambar.