Vegetable Idli | Rava Idli | Chutney Recipe | Idli Recipe | Veg Idli

Name: Vegetable Idli | Rava Idli | Chutney Recipe | Idli Recipe | Veg Idli
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 cup sooji; ¾ cup curd; ½ cup water; 3 tbsp capsicum (chopped); 3 tbsp carrot (chopped); 3 tbsp onion (chopped); 3 tbsp coriander (chopped); ½ tsp salt; ¼ tsp red chilli (powder); 1 tsp oregano; 1 tsp green chilli (chopped); 1 tsp ENO; 1 tsp water (to activate ENO); 1 tbsp oil; 1 tsp mustard seeds; 1 tsp jeera; ¼ tsp asafoetida; 2 red chilli (dried); 10 curry leaves; 2 onion (roughly chopped); 1 tsp garlic (roughly chopped); 1 tsp ginger (roughly chopped); 1 tsp green chilli (roughly chopped); 2 tomato (roughly chopped)

By Yum Spoonfuls

Last Updated: January 30, 2026

Sooji Idli, Snacks

It is a healthy and go-to option for your meal as it provides all the necessary nutrients lightly. This easy and quick snack recipe is prepared using sooji and fresh vegetables, making the idlis soft and spongy. These idlis can be enjoyed on their own, but they taste great when served with onion tomato chutney. Don’t forget to garnish them with fresh coriander for a mouth-watering experience.

Table of Contents hide

1 Vegetable Idli Video Recipe

2 How To Make Vegetable Idli With Step By Step Photo

3 Recipe Card For Vegetable Idli Recipe

4 Ingredients

5 Notes

Vegetable Idli | Rava Idli | Chutney Recipe | Idli Recipe | Veg Idli – Easy Vegetarian Recipe with step-by-step photo and video instructions. These sooji-based idlis are very popular in India and are a quick variation of the traditional idli, prepared without fermentation. Loaded with fresh vegetables, this recipe is an easy and healthy way of using sooji to make soft, spongy, and delicious idlis that are perfect for breakfast or a light snack.

I always like to add my personal touch to every dish by experimenting with different vegetables, so tried a variety of South Indian and North Indian breakfast and snack recipes. Presentation matters a lot, so garnishing the dish nicely makes it more tempting. I will be trying more sooji-based recipes in the future, but my recent go-to dish is this vegetable idli. Many people get bored with the regular rava idli, so this recipe brings a fresh twist by adding colorful vegetables and simple seasoning. One of the best things about this recipe is that it gets ready in no time and does not require any fancy ingredients. Just mix the batter, add vegetables, and steam or microwave them to enjoy soft, spongy idlis.

Vegetable Idli Video Recipe

Moreover, I will share some easy and important tips and tricks while preparing vegetable idli at home. Firstly, in this post, I have prepared the idlis using a microwave idli maker, but you can also steam them in a regular idli stand. Secondly, don’t forget to add finely chopped vegetables like carrot, capsicum, onion, and coriander, as they not only enhance the taste but also make the idlis look more colourful and appealing. Thirdly, this recipe pairs beautifully with onion tomato chutney or any chutney of your choice to complete the meal. Lastly, these idlis can be stored in an airtight container in the refrigerator for up to 1 day. Before serving, you can reheat them in the microwave for 30–60 seconds or steam them lightly to bring back their soft and spongy texture.

Furthermore, I recommend you check my other vegetarian recipes with this post of vegetable idli. It includes recipes like idli shakshuka, sooji poha bites, and matar dhokla. In addition, do visit my other related recipes like,

How To Make Vegetable Idli With Step By Step Photo

Firstly, in a bowl, add 1 cup sooji, ¾ cup curd, and mix well. Add ½ cup water and mix. Cover and rest for 15 minutes.

2. For onion tomato chutney, add 1 tbsp oil in a pan and heat it.

3. Add 1 tsp mustard seeds, 1 tsp jeera, ¼ tsp asafoetida, 2 dry red chilli, 10 curry leaves, and keep the flame on medium.

4. Add 2 roughly chopped onions and cook for 2 minutes.

5. Add 1 tsp each chopped garlic, ginger, green chilli, and keep stirring continuously.

6. Add 2 roughly chopped tomatoes and cook for 2-3 minutes.

7. After it is perfectly cooked, turn off the flame and let it cool.

8. Transfer it to the mixer jar, add ½ tsp salt, and grind it. After grinding, transfer it to a serving bowl.

9. After 15 minutes, the water is completely absorbed.

10. Add 3 tbsp each chopped capsicum, carrot, onion, coriander, and combine everything well.

11. Add ½ tsp salt, ¼ tsp red chilli powder, 1 tsp oregano, 1 tsp chopped green chilli, and mix well.

12. Take a microwave-safe idli maker and add some water for steaming.

13. Add 1 tsp ENO and 1 tsp water to it to activate, and then gently mix.

14. Now, fill 1 tsp batter in the idli mould, arrange the moulds one over the other, cover and microwave for 4 minutes.

15. After 4 minutes, soft and spongy idlis are ready.

16. Finally, enjoy vegetable idlis with onion tomato chutney.

Recipe Card For Vegetable Idli Recipe

Vegetable Idli | Rava Idli | Chutney Recipe | Idli Recipe | Veg Idli

Yum Spoonfuls

Soft, fluffy, and loaded with colorful veggies — these Vegetable Idlis make a wholesome, tasty treat you will love anytime!

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Prep Time 15

Cook Time 10

Total Time 25

Course Snack

Cuisine Indian

Servings 4

Ingredients

For Idli Batter

1 cup sooji
¾ cup curd
½ cup water
3 tbsp capsicum chopped
3 tbsp carrot chopped
3 tbsp onion chopped
3 tbsp coriander chopped
½ tsp salt
¼ tsp red chilli powder
1 tsp oregano
1 tsp green chilli chopped
1 tsp ENO
1 tsp water to activate ENO

For Onion Tomato Chutney

1 tbsp oil
1 tsp mustard seeds
1 tsp jeera
¼ tsp asafoetida
2 red chilli dried
10 curry leaves
2 onion roughly chopped
1 tsp garlic roughly chopped
1 tsp ginger roughly chopped
1 tsp green chilli roughly chopped
2 tomato roughly chopped

Instructions

Firstly, in a bowl, add 1 cup sooji, ¾ cup curd, and mix well. Add ½ cup water and mix. Cover and rest for 15 minutes.
For onion tomato chutney, add 1 tbsp oil in a pan and heat it.
Add 1 tsp mustard seeds, 1 tsp jeera, ¼ tsp asafoetida, 2 dry red chilli, 10 curry leaves, and keep the flame on medium.
Add 2 roughly chopped onions and cook for 2 minutes.
Add 1 tsp each chopped garlic, ginger, green chilli, and keep stirring continuously.
Add 2 roughly chopped tomatoes and cook for 2-3 minutes.
After it is perfectly cooked, turn off the flame and let it cool.
Transfer it to the mixer jar, add ½ tsp salt, and grind it. After grinding, transfer it to a serving bowl.
After 15 minutes, the water is completely absorbed.
Add 3 tbsp each chopped capsicum, carrot, onion, coriander, and combine everything well.
Add ½ tsp salt, ¼ tsp red chilli powder, 1 tsp oregano, 1 tsp chopped green chilli, and mix well.
Take a microwave-safe idli maker and add some water for steaming.
Add 1 tsp ENO and 1 tsp water to it to activate, and then gently mix.
Now, fill 1 tsp batter in the idli mould, arrange the moulds one over the other, cover and microwave for 4 minutes.
After 4 minutes, soft and spongy idlis are ready.
Finally, enjoy vegetable idlis with onion tomato chutney.

Video

Notes

Firstly, resting the sooji and curd batter is important, as it helps in making the idlis soft and spongy.
Also, adding finely chopped vegetables enhances both the flavor and nutritional value of the idli.
Furthermore, adding ENO just before steaming and mixing gently ensures light and fluffy idlis.
Finally, it tastes best when served hot and fresh with onion tomato chutney or coconut chutney.

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We are a mother-daughter duo passionate about sharing our love for cooking with the world. Here, you’ll find a delightful mix of recipes crafted by my talented mother, while I handle all the digital magic behind the scenes. Join us on our culinary journey as we bring you spoonfuls of joy and flavor from our kitchen to yours!