Baked Vegetable Idli
Baked vegetable Idli makes for a healthy and delicious appetizer or side dish. They are very eye-catching and great to present at a gathering for guests to pop into their mouth. They are the perfect addition to any menu because they are so easy to make. Idlies have a unique texture because they are soft but also slightly crisp on the bottom. Baked vegetable idli are best served with coconut chutney if served as an appetizer or with sambar if served with the main meal.
Ingredients
- 1 cup coarse sooji semolina
- 1/2 cup yogurt dahi, curd
- 1/2 cup bell pepper finely chopped, capsicum, I am using green and yellow for color
- 1 green chili finely chopped
- 1 piece ginger finely grated
- 2 Tbsp cilantro chopped, hara dhania
- 1 cup water as needed
- 1 tsp ENO fruit salt
- 1 tsp salt
For Seasoning
- 1 Tbsp oil
- 1/4 tsp cumin seeds jeera
- 1/4 tsp mustard seeds rai
Instructions
- Preheat the oven at 350 degrees (F).
- Seasoning: heat the oil moderately in a saucepan. Add mustard and cumin seeds, as the seeds crack turn off the heat and set aside.
- I am using mini cupcake tray, will make 24 idli, oil it and set aside.
- Mix sooji, salt, yogurt, and water (as needed) to make a pancake-like batter. Set aside for at least 30 minutes.
- Add the vegetables bell pepper, carrots, ginger, green chili, and cilantro. Add the seasoning and mix. The batter thickens as the semolina absorbs the water. At this point, add a little more water if it is too thick.
- Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the cupcake tray. Place the tray in oven.
- Bake the idlies for five minutes, then lay over the aluminum foil. Bake it again for 15 minutes. Idlies should be lightly brown from the sides.
- Cool for few minutes before removing each individual idli. They should come out easily and not stick to the tray. The idlis should be spongy, and light golden color from the sides and bottom.
Notes
Notes:
First, I baked the idlies without covering, then after 5 minutes I covered the Idlies, if you don’t cover Idlies, they will be dry and will lose the softness and texture.
you can prepare Idlies 2-3 days in advance, after they cool of refrigerate them in air tight container.
Before serving heat the Idlies in microwave for about two minutes. Idlies will be soft. Baked vegetable idli are best served with coconut chutney if served as an appetizer or with sambar if served with the main meal.
Tried this recipe?Let us know how it was!
Baked Vegetable Idli Recipe: A Healthy Twist to Classic South Indian Cuisine
Baked Vegetable Idli is a versatile dish that perfectly fits various occasions and preferences. It serves as an ideal choice for appetizers, breakfast recipes, and even as a lunch box suggestion. During festive seasons like Diwali and Navaratri, it can be a delightful addition to the menu. Its kid-friendly nature makes it a hit among children, while its ease of preparation qualifies it as a quick and easy snack option. Additionally, its nutritious blend of vegetables adds a healthy touch, making it suitable for party recipes as well.
Introduction to Baked Vegetable Idli Recipe
If you’re looking to add a nutritious twist to your traditional South Indian breakfast, look no further than this delightful baked vegetable idli recipe. Vegetable idli is a beloved dish in Indian cuisine, cherished for its soft texture and aromatic flavors. In this rendition, we’ll explore how to make vegetable idli even healthier by baking it instead of the traditional steaming method. Packed with the goodness of assorted vegetables and aromatic spices, these baked vegetable idlis are not only delicious but also a wholesome treat for the entire family.
Step-by-Step Guide on How to Make Vegetable Idli
Preparing the Batter for Baked Vegetable Idli
To start making baked vegetable idli, begin by soaking idli rice and split urad dal separately for about 4-6 hours. Once soaked, drain the water and grind them separately to a smooth consistency. Mix both the batters together in a large bowl and add some salt. Allow the batter to ferment overnight, ensuring it doubles in volume. Fermentation is crucial for the characteristic fluffy texture of idlis.
Incorporating Assorted Vegetables for Added Nutrition
While the batter ferments, prepare your choice of vegetables. Carrots, peas, bell peppers, and corn work wonderfully in this recipe. Finely chop or grate the vegetables and sauté them lightly with some mustard seeds, curry leaves, and green chilies for a burst of flavor. Once the vegetables are tender, mix them into the fermented idli batter.
Baking the Vegetable Idlis to Perfection
Preheat your oven to 350°F (175°C) and grease an idli tray with some oil. Pour the vegetable-laden batter into the idli molds, filling them about three-fourths of the way. Place the tray in the preheated oven and bake for 20-25 minutes or until the idlis are cooked through and have a golden hue on top. Once done, remove the tray from the oven and allow the idlis to cool slightly before unmolding them.
Serve and Enjoy the Baked Vegetable Idlis
Once cooled, gently remove the baked vegetable idlis from the molds and serve them warm with a side of coconut chutney or sambar for an authentic South Indian experience. These idlis make for a nutritious breakfast option or a wholesome snack any time of the day. Their vibrant colors and enticing aroma are sure to make them a hit with your family and friends.
Tips for Making Perfect Baked Vegetable Idlis
- Ensure the batter is well-fermented for soft and fluffy idlis.
- Don’t overmix the batter after adding vegetables to retain their crunchiness.
- Adjust the baking time according to your oven as the temperature may vary.
Variations of Baked Vegetable Idli Recipe
- Cheese-Stuffed Baked Vegetable Idlis: Add a surprise element by stuffing the idlis with cheese before baking for a gooey, indulgent twist.
- Spinach and Fenugreek Baked Idlis: Boost the nutritional value by adding finely chopped spinach and fenugreek leaves to the batter for an extra dose of vitamins and minerals.
- Masala Baked Idlis: Infuse the idlis with the flavors of garam masala, cumin, and coriander for a spicier variation.
Benefits of Including Baked Vegetable Idlis in Your Diet
- Nutrient-Rich: Packed with vitamins, minerals, and fiber from assorted vegetables, baked vegetable idlis make for a wholesome and balanced meal.
- Low in Calories: Baking eliminates the need for excess oil, making these idlis a healthier alternative to their fried counterparts.
- Suitable for All Ages: From toddlers to seniors, everyone can enjoy these soft and easily digestible idlis as part of a well-rounded diet.
Frequently Asked Questions (FAQs) About Baked Vegetable Idlis
Q: Can I use any other vegetables apart from the ones mentioned in the recipe?
A: Absolutely! Feel free to experiment with your favorite vegetables or whatever you have on hand. Just ensure they are finely chopped or grated for even distribution.
Q: Can I make the batter in advance and store it for later use?
A: Yes, you can prepare the batter in advance and store it in the refrigerator for up to 2-3 days. Remember to bring it to room temperature before baking the idlis.
Q: Can I freeze the baked vegetable idlis?
A: While it’s best to consume them fresh, you can freeze the baked idlis in an airtight container for up to a month. Reheat them in the microwave or oven before serving.
Explore More Recipes from Manjula’s Kitchen
- Appetizers: Try out the flavorful Spinach Cheese Balls for a delectable appetizer that’s sure to impress your guests.
- Beverages: Quench your thirst with the refreshing Mango Lassi, a classic Indian yogurt-based drink bursting with tropical flavors.
- Desserts: Indulge your sweet tooth with the decadent Gulab Jamun, soft and spongy milk dumplings soaked in a fragrant sugar syrup.
With this comprehensive guide, you’re all set to whip up a batch of wholesome baked vegetable idlis that are as nutritious as they are delicious. Whether enjoyed for breakfast, as a snack, or even as part of a meal, these idlis are sure to become a favorite in your culinary repertoire.
If you enjoyed making these masala peanuts, why not try your hand at some other mouthwatering recipes from Manjula’s Kitchen? Vegetable Pakoras, Paneer Tikka, Aloo Gobi (Potato Cauliflower), Samosa, Mango Lassi
Explore these recipes and more for a culinary journey through the vibrant and diverse flavors of Indian cuisine.
Eleanor Bronway
October 22, 2021 at 1:07 amCould I use coconut milk instead of yoghurt for vegans?
Manjula Jain
October 22, 2021 at 10:37 pmI have tried almond yogurt that works good.
Palak Bhandari
October 20, 2021 at 4:05 pmI have tried this recipe and all my friends loved it. Thanks for sharing your delicious and easy recipes.
Palak
Sangita
April 4, 2021 at 9:34 amAt what point do you add the seasoning? The oil, jeera seeds and mustards seeds. You have only said, “set aside”.
Manjula Jain
April 6, 2021 at 7:11 pmin the mix before baking
Sangita
April 4, 2021 at 9:22 amCan you use onions and sweetcorn?
Manjula Jain
April 6, 2021 at 7:12 pmtry
Sangita
April 4, 2021 at 9:17 amAt what point do you add the seasoning?
Priyanka
February 11, 2021 at 5:29 amHi
Can I bake it on gass as well
Manjula Jain
February 11, 2021 at 7:02 pmI have never baked a cake over gas range try and let me know how you did it
Aditi Jain
February 11, 2021 at 1:38 amCan i prepare those on gas in cake pan in kadhai instead of Oven ?
Madhu
February 10, 2021 at 6:38 pmThankyou for this baked option of idli.Instead of covering the idli after 5 minutes, can I use a steam oven instead?
Saira
April 10, 2020 at 2:38 amWhat seasoning should we put? It says add seasoning
Manjula Jain
April 10, 2020 at 11:46 amSeasoning: heat the oil moderately in a saucepan. Add mustard and cumin seeds, as the seeds crack turn off the heat
Sree
March 22, 2020 at 10:06 pmWhat can we use instead of ENO
Manjula Jain
March 24, 2020 at 11:28 pmBaking soda and few drops of lemon juice, it will work but not as good as ENO
Priya
March 12, 2020 at 8:50 pmLove your recipes! I couldn’t find coarse sooji, can I use fine sooji instead? Thanks:)
Manjula Jain
March 19, 2020 at 12:35 amPriya, that will work
Roopa
October 23, 2019 at 11:18 amI tried this method, but used MTR rava Idli mix. It was crispy and delicious. If you make this in advance, what is the best way to reheat so it does not loose crispness. Thanks a lot for posting, Roopa
Parvinder
June 23, 2019 at 10:47 amWonderful recipe , I am trying today ????
Mahendra Bhai
May 22, 2019 at 3:12 amnice share this information…
Amy
February 4, 2019 at 6:36 pmCan I use baking soda instead of ENO salts?
Manjula Jain
February 5, 2019 at 1:09 amENO works batter but you can use baking soda and few drops of lemon juice right over the baking soda.
Deepti
December 15, 2018 at 2:54 amThank you Manjula! Your recipes have made me a cook that I am. My husband, son and father in law love the recipes!
Manjula Jain
December 21, 2018 at 8:02 amDeepti, thank you I appreciate you comment.You made my day
Dennis
December 13, 2018 at 4:43 amThis is just the kind of recipe I have been looking for to along with my diet plan. These look yum and the best part is it takes around 30 minutes for the whole prep and cooking. Also, instead of baking, would it a good option air fry the idlis?
Parvinder A
December 9, 2018 at 6:12 pmThank you so much for sharing wonderful recipe, i didn’t make it yet but know this will be wonderful idea to bake ( i was planing do it before I see your recipe). Thank you so much again.
romi
December 6, 2018 at 1:50 pmDear Manjula
i cant thank you enough for this recipe. i’ve made it like a ton of times! it’s the most requested item!
unique and tasty
Kira
November 17, 2018 at 4:47 amHi Manjula!
Tried these today and they turned out absolutely delicious. Thank you for the great recipe.
Manjula Jain
November 18, 2018 at 11:24 pmKira, Thanks It always feel good to hear, recipe came out good and you enjoyed. Feed back means lot to me.
Asha
November 4, 2018 at 7:11 pmEasy and really delicious! I baked it about 10 minutes longer but otherwise followed the recipe.
Romi
October 27, 2018 at 5:45 pmManjula, my idlis taste fine but don’t turn light brown.
Manjula Jain
October 27, 2018 at 8:48 pmRomi, some time it depends on the oven heat keep it little longer
Romi
October 27, 2018 at 3:31 pmManjula should we place the muffin tray in the middle of the oven or closer to the top. Ty somuvh.
Manjula Jain
October 27, 2018 at 8:47 pmRomi, middle rack works the best.
JULIUS
October 23, 2018 at 6:36 amWow ! THANK YOU !
Mahima
October 23, 2018 at 5:05 amWhen to put the tadka on it ? No mention in the video or notes
Manjula Jain
October 23, 2018 at 7:38 amMahima, Thank you for pointing it out I will correct in the written recipe but yes you add the tadka the same time you are adding vegetables with sooji batter before you add ENO
Adelina
October 23, 2018 at 4:45 amThis is absolutely lovely! Thank you so much!
Will give it a try.
Mital
October 22, 2018 at 5:56 pmHow long should I bake uncovered and covered if using regular size muffin pan (12 muffins oan)?
Manjula Jain
October 22, 2018 at 11:07 pmMital, cook for about eight minutes uncovered and covered for about 20 minutes check it sides of idlies should have light golden color