Vegan Idli Recipe | Cooking With Jade

Vegan Idli Recipe

Vegan Idli Recipe


Prep Time 8 hours
Cook Time 20 minutes
Cuisine Indian
Servings 6


  • Idli steamer or pressure cooker with idli stand
  • Blender or wet grinder
  • Mixing bowls
  • Idli plates or molds
  • Spoon
  • Measuring cups
  • Measuring spoons


  • 2 cups of idli rice
  • 1 cup of urad dal split black gram
  • 1/2 tsp of fenugreek seeds methi seeds
  • Salt to taste
  • Water for soaking and grinding
  • Oil or cooking spray for greasing the idli plates


  • Wash the idli rice, urad dal, and fenugreek seeds separately under running water.
  • Soak the idli rice and fenugreek seeds together in water for about 6 hours.
  • Soak the urad dal in water for about 4 hours.
  • Drain the water from both the rice and dal.
  • In a blender or wet grinder, grind the urad dal into a smooth and fluffy batter by adding water little by little as needed. It should take around 10-15 minutes of grinding.
  • Transfer the urad dal batter to a large mixing bowl.
  • Now, grind the soaked rice and fenugreek seeds together into a smooth batter. It should take around 15-20 minutes of grinding.
  • Add the rice batter to the same mixing bowl as the urad dal batter. Mix both batters together thoroughly using your hands or a spoon. Add salt and mix well again.
  • Cover the bowl with a lid or cloth and let the batter ferment overnight or for at least 8 hours in a warm place. The batter should rise and become light and frothy.
  • After fermentation, the batter is ready for making idlis.
  • Grease the idli plates or molds with oil or cooking spray.
  • Fill each cavity with the batter, leaving some space for the idlis to rise during steaming.
  • Heat water in the idli steamer or pressure cooker. Place the idli plates in the steamer or cooker and steam for about 10-15 minutes, or until the idlis are cooked through and a toothpick inserted comes out clean.
  • Remove the idli plates from the steamer or cooker and let them cool for a few minutes.
  • Use a spoon or spatula to gently remove the idlis from the plates.
  • Serve the idlis hot with coconut chutney, sambar, or any other vegan accompaniment of your choice.


Calories: 150 | Total Fat: 0.5g | Total Carbohydrates: 33g | Dietary Fiber: 2g | Protein: 5g

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

Notify of
Recipe Rating

Inline Feedbacks
View all comments
AI Avatar
Ask me cooking questions!