7 Healthy Idlis With Vegetable Stuffing for a Detox Breakfast Recipe

7 Healthy Idlis

These idlis, also known as detox idlis, are filled with veggies.

When we think about South Indian food, we can’t help but think of steaming hot idlis, tangy sambhar, and delightful coconut chutney on the side! This nutritious dish is the go-to breakfast for Indians across the country, whether you’re in Kashmir or Kanyakamuari. We have idli for breakfast at least once every two weeks, and other individuals eat it virtually every day. While we enjoy eating basic idlis, eating the same item again and over might become monotonous. What if we told you there’s a method to make idlis even delicious and healthier than they’re already? These idlis, also known as detox idlis, are filled with veggies.

Here Are 9 Recipes For Vegetable Stuffed Idli For A Healthy Breakfast:

1. Beetroot Idli Recipe

Beetroot is an excellent cleanser and detoxifier. Not only that, but it has been authorised by Alia Bhatt! While she like beetroot salad, we have a more interesting and tasty method to incorporate beetroot into your everyday diet: idlis.

Ingredients of Beetroot Idli

  • 1 cup Light roast semolina
  • 1 cup Curd
  • to taste Salt
  • 1/2 cup Beetroot puree
  • 1/2 inch Ginger
  • 3 Green chillies
  • 1 tbsp Cashew nuts
  • 1 tsp Urad dal
  • 5-6 Curry leaves
  • 1 tsp Eno fruit salt


1.First, chop the beetroot and place it in a jar. Add the green chilies and ginger, combine with a little water, and puree until smooth.

2.Combine the semolina, curd, salt, and beetroot puree in a mixing bowl and make a batter with a little water. Set it away for a while.

3.Place some oil in a tempering pan and heat it. To make the tempering, combine mustard seeds, urad dal, finely sliced onions, and curry leaves in a bowl.

4.Mix the tempering into the batter well.

5.Add the eno fruit salt and heat the idli maker.

6.Steam for 10 minutes after pouring the batter into all of the moulds. Idlis with beetroot are ready!

2. Cucumber Idli Recipe

Cucumber idli, a delicacy in India’s Konkan area and Karnataka, is a delicious and soothing breakfast. This idli recipe does not require fermentation and can be made in minutes. This cucumber idli complements the spicy chutney.

Ingredients of Cucumber Idli

  • 1 Cup Grated cucumber
  • 1 cups Suji/rava/dosa rice powder
  • 1/2 cup Chopped coriander
  • 2 Chopped Chillies
  • 1/4 cup Grated coconut
  • Salt to taste


1.Grate the cucumber in a dish and press out all of the water, saving part of it.

2.In a separate bowl, combine the grated cucumber, suji, chopped coriander, chile, coconut, and salt.

3.At this stage, you may also add a tadka of mustard seeds and curry leaves, although this is entirely optional.

4.Now combine the reserved cucumber juice and plain water to get the Idli batter consistency.

5.Because the cucumber will leave some water behind, the batter should not be overly watery.

6.Place your steamer on high heat, pour the cucumber batter to the idli tray, and steam for around 20 minutes.

7.Remove from heat and serve immediately.

3. Bhindi Idli Recipe

Bhindi is a high-fiber vegetable that is beneficial to our health! It may also be eaten for breakfast with bhindi idli. The batter for these unusual idlis includes half bhindi and half millet, giving them a gritty and delightful texture.

Ingredients of Bhindi Idli Recipe

  1. 1 cup urad dal
  2. 3 cup proso millet
  3. 150 gms bhindi
  4. 1 green chilli
  5. 1 tsp cumin seeds


1. In a mixer-grinder, grind the urad dal into a paste. Grind it again with the proso millet. This ensures a fine paste.

2. For 4-5 minutes, mix the dal-millet paste with your had. The paste should then ferment for at least 4-5 hours.

3. Puree the bhindi, green chilli, and cumin seeds in a food processor.

4. Combine the purée with the fermented batter. Combine thoroughly. Fill idli moulds halfway with batter and steam for 10-15 minutes. The idlis are done!

4. Carrot Idli Recipe

Carrots are high in vitamin A and beta-carotene, making them an ideal winter veggie! Why not prepare carrot idlis for breakfast to enjoy carrots? This simple and complete breakfast is so good that it may be eaten as is.

Ingredients of Carrot Idli Recipe

  • Fermented idli batter – 2 cups
  • Carrots – 2 medium-sized (grated)
  • Red chilli powder – half a tsp
  • Salt to taste
  • Chaat masala – half a tsp
  • Curry leaves – 8-10
  • Coriander leaves – 1 sprig
  • Chana dal – 1 tbsp
  • Urad dal – 1 tbsp
  • Turmeric powder – a pinch
  • Mustard seeds – half a tsp
  • Oil – 1 tsp


  1. To begin, heat a teaspoon of oil in a saucepan over high heat. Mix in the mustard seeds and curry leaves. Let them to sputter for a few moments.
  2. Next add the chana dal and urad dal, as well as the green chilies, carrot, and spices. Stir thoroughly and make sure all of the ingredients are well sautéed.
  3. Incorporate the sautéed carrot mixture into the idli batter.
  4. Meanwhile, fill the idli maker halfway with water and bring it to a boil. Grease the idli machine compartments with a little oil, then add a ladleful of batter into each unit. Put it in the container and cover with a lid.
  5. Let the idlis to steam for 10-12 minutes, or until done; insert a toothpick to test for doneness.
  6. Serve with your favourite chutneys or steaming hot sambar.

5. Lauki Idli Recipe

The lauki is an underestimated vegetable with a nutrient-rich profile that is overlooked due to its bland flavour. With this lauki idli recipe, you may eat lauki for a delectable morning.

Ingredients of Lauki Idli

  • 1 cup Sooji
  • 1 cup Grated lauki
  • 1/2 cup Yogurt
  • 1 tsp Salt
  • 1/2 cup Water
  • 1 tbsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Urad dal
  • 1 Red chilli
  • 1 sprig Curry leaves
  • 1/4 cup Coriander leaves
  • 1 tsp Salt


1.In a kadhai, heat the oil and sauté the mustard seeds, urad dal, curry leaves, and red chilli. Roast the sooji for 5 minutes.

2.Remove from the heat and set aside to cool. To the roasted sooji, add water and yoghurt. Set aside for 20 minutes after thoroughly combining all of the ingredients.

3.Mix in the grated lauki and chopped coriander leaves with the sooji. Season with salt.

4.Steam the idli for 15 minutes after adding the batter.

5.The lauki idlis are finished!

6. Masala Rava Idli Recipe

Make rava idli using semolina (rava), delicious bell peppers, curry leaves, and mustard seeds to spice up this idli delight. Each bite tastes better than the one before it.

Ingredients of Masala Rava Idli

  • 3 cups semolina
  • 2 Tbsp oil
  • 2 dry red peppers – broken into pieces
  • 6-7 curry leaves
  • 1 tsp mustard seeds – for seasoning
  • Salt to taste
  • 1 cup sour yogurt
  • 1 tsp eno’s fruit salt


1.Heat the oil and add the peppers, curry leaves, mustard seeds, and when they begin to sputter, add the semolina and sauté over low heat until an aroma emerges.

2.Remove from the heat and set aside to cool.

3.When the semolina and yoghurt have cooled, combine them to make a homogeneous batter and add the salt.

4.Set aside for about an hour in a warm area.

5.Add the eno’s and steam for 6-9 minutes (cocktail size) or 15-20 minutes (larger size) in an idli steamer.

6.After a few tries, you will have to assess the time.

7.Serve with sambar and tamatar ki chutney.

7. Kanchipuram Idli Recipe

Idlis with mild spices cooked with semolina (rava), rice, seasonal veggies, and a splash of desi ghee.

Ingredients of Kanchipuram Idlis

  • 2 cups rice
  • 4 Tbsp sooji or rava
  • 1/2 cup chopped carrots, french beans and mashed green peas and salt to taste.


1. Grind the rice after it has been soaked in water for 4 hours.

2. Combine this with the roasted rava to make a thick batter.

3 Stir in the salt and finely chopped veggies.

4. Divide the batter into the idli moulds and steam for 10 minutes in batches.

5. Serve immediately, preferably with ghee.

Try these healthy and packed idlis for a nutritious breakfast and let us know how you enjoyed them in the comments section.


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