https://steemitimages.com/DQmQaDsgYQcCyefHopp7WerHkQhSC4TdRNkuWuDW6YENv1b/veg%20idli.jpg
<h3>Vegetable Idli Recipe</h3 > 
<h5>Ingredients needed</h5>

   Idli Batter - 3 cups
   Vegetables - 2 cups
   Green Chilli - 1 finely chopped

   <h5>For the seasoning  </h5>

   Oil -2 tsp
   Cumin seeds/jeera - 1 tsp
   Salt to taste

   <h5>  For Garnishing  </h5>

   Coriander leaves finely chopped -2 tbsp
  <h5>Preparation  </h5>

Keep idli batter ready. Follow the instructions and prepare the idli batter as given in the link . Check out Idli Batter Recipe and tips.

Vegetables you can use - carrots, beans, sweet corn, cabbage, capsicum (all colors) and potatoes.

Finely chop all the vegetables and keep it ready. Skip green chillies when preparing for kids.

  <h5>Method   </h5>

Heat oil in a pan, add cumin seeds, when it splutters, add all the vegetables, salt needed and cook on medium flame for a few minutes stirring frequently. You do not have to cook it fully as we are going to steam it. Add coriander leaves and remove from heat.

After it cools, mix it with the idli batter. Take a ladle of batter and pour it in the idli molds.

Steam for 15 minutes or until a toothpick inserted in the center comes out clean.

Serve with Idli Milagai Podi or mint chutney or coriander chutney.

  <h5>Variations   </h5> You can add little garam masala powder, chilli powder and coriander powder for spicy vegetable idli.
![vermiceli.jpg](https://steemitimages.com/DQmdemNeA1UKhmQirPtLXSayGbRcoRkubtbz7mP8sBTGNgo/vermiceli.jpg)
<h4>Vermicelli Idli</h4>
<h5>Ingredients needed</h5>
Thin Semiya (roasted & broken) - 2cups
Roasted Rava - 1 cup
Curd/yogurt - 2 cups
Baking soda - 1/2 tsp
Salt - to taste
For Tempering
Oil- 2 tsp
Mustard seeds - 1/2 tsp
channa dal - 1 tsp
Urad dal - 1 tsp
Curry Leaves- 4-5 (chopped)
Asafoetida - a pinch
Optional Ingredients
Grated Carrot
Grated Coconut
Grated Ginger
Green Chillies
Cilantro
Cashews</h5>
<h5>Tips
I usually buy roasted rava and roasted semiya. If you have the un-roasted one, then roast the rava and semiya till it turns slightly brown and gives a nice aroma. Break it into small pieces before you make the batter.
I have used thin semiya in this recipe. You can also substitute with thick semiya or pasta varieties (spaghetti, angel hair etc).
<h5>Method<h5>
Mix together the dry ingredients - semiya, rava, baking soda and salt.
Mix the curd with it to form a thick batter. It should be thicker than normal idli batter. You can add 1 or 2 spoons of water if needed.
Heat oil in a separate pan and fry the mustard seeds, channa dal and urad dal.
When the dals turn golden brown, add the curry leaves and asafoetida. 
Add this tempering to the batter and mix well. You can also add any of the optional ingredients to the batter to make it more flavorful.
Let the batter rest for 15-20 minutes.
Grease idli plates and fill 3/4 th of the molds with the batter.
Steam in a idli cooker or pressure cooker for 15-20 minutes.
Let the idlis rest for 5 minutes before you remove them from the molds.
<h5>Serving Suggestion</h5>
Serve with coconut chutney, pudhina chutney or sambar.
![beetroot.jpg](https://steemitimages.com/DQmXNuKGjrmfs2vbz5GLzzShsESxo3V9iTPcaFaR7pgVpeR/beetroot.jpg)
<h3>Beetroot Idly</h3>
<h4>Ingredients</h4>
Idly batter - 2 cups
Beetroot puree or boiled beetroot paste- 3 tbsp
Salt to taste
<h4>Preparation</h4>
For puree:-Grate beetroot, put it into blender along with 1/2 tbsp chopped green chilli, make smooth puree out of it.
For boiled beetroot paste:- Boil baby beetroot till soft & cut into 4 pieces then put it in a blender make smooth paste with 1/2 tbsp of chopped green chilli.
Mix beetroot puree or paste with idly batter.
Make idli as usual.
Serve hot with coconut chutney
<h4>Note</h4>
If beetroot exceeds it would be too sticky
<h4>Tip</h4> :Beetroot dosa and uthappam also can be made
![caroot idli.jpg](https://steemitimages.com/DQmWkxjjQDpM27LrR4j6zBbgW9RSacuwDKA16MUUbqDLjsT/caroot%20idli.jpg)
<h3>Carrot Idli</h3>

<h4>Ingredients</h4>
Idli batter – 1 cup [Fermented]
Carrot – ½ cup [grated]
Green chilli – 1 or 2 [finely chopped]
Curry leaves – 2 springs [finely chopped]
Coriander leaves – 2 springs [finely chopped]
Red chilli powder – ½ tsp
Turmeric powder – ¼ tsp
Mustard seeds – 1 tbsp
Bengal gram – 1 tbsp
Urad dal – 1 tbsp
Oil – 2 tbsp
Salt to taste
<h4>Preparation Method</h4>
Heat oil in a pan, add mustard seeds & let it splutter. Then add Bengal gram & urad dal.
Then add curry leaves, green chilli & carrot sauté.
Then add salt, turmeric& red chilli powder sauté then cut off heat.
Finally add coriander mix well.
In a bowl, add idli batter, carrot mixture & mix well.
Heat idli cooker with water & let it boil.
Then grease idly plates with oil, pour batter in each cavity, place it in boiling water, cover lid and steam it for 8 to 10 min.
<h4>Then Serve hot with coconut chutney.</h4>


<h4>https://steemit.com/@sundararaj</h4>