Vegetable Idli ( Idlis and Dosas)


3/5 stars  100% LIKED IT
Added to 775 cookbooks
This recipe has been viewed 47683 times

Vegetable idlis make a wholesome snack, and can be packed in your kids’ snack box too. Note that these idlis are not made with the standard idli batter, but a unique batter that uses coconut milk as well.

Add your private note

Soaking Time:  2 hours.
Preparation Time: 
Fermenting Time:  3 to 4 hours.
Cooking Time: 
Makes 15 to 20 servings
Show me for servings


1 coconut , grated
1/4 cup urad dal (split black lentils)
2 cups par-boiled rice (ukda chawal)
1 onion , finely chopped
1 carrot , grated
1/2 cup grated cabbage
1 tsp cumin seeds (jeera)
4 green chillies , chopped
2 tbsp grated coconut
salt to taste
oil for greasing

  1. Grind the coconut with 2 cups of warm water and strain to extract the milk. Keep it aside.
  2. Wash and soak the urad dal and parboiled rice together for at least 2 hours.
  3. Drain and grind to a fine paste using the coconut milk.
  4. Add the onion, carrot, cabbage, cumin seeds, green chillies, coconut and salt and mix well. Cover and allow to ferment for 3 to 4 hours.
  5. Pour into greased idli moulds and steam for 10 to 12 minutes.
RECIPE SOURCE : Idlis & DosasBuy this cookbook
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

It Is Pickling Time, Friends!

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Your Rating

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

 on 15 Oct 10 10:20 PM