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Baked Vegetable Idli

5 from 4 votes

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.

Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Baked Vegetable Idli Recipe by Manjula


  • 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)


  1. Preheat the oven at 350 degrees (F).

  2. Seasoning: heat the oil moderately in a saucepan. Add mustard and cumin seeds, as the seeds crack turn off the heat and set aside.
  3. I am using mini cupcake tray, will make 24 idli, oil it and set aside.
  4. Mix sooji, salt, yogurt, and water (as needed) to make a pancake-like batter. Set aside for at least 30 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Recipe 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.

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30 thoughts on “Baked Vegetable Idli

  1. I 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

  2. 5 stars
    This 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?

  3. Thank 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.

  4. 5 stars
    Dear 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

    1. Mahima, 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

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