Classic South Indian Idlis

Fluffy, light, and perfectly spongy, these Classic South Indian Idlis are a delightful way to start your day or complement any meal. Made from a simple yet harmonious blend of idli rice, urad dal, and a hint of fenugreek seeds, this recipe showcases the magic of fermentation to create soft, pillowy steamed cakes that melt in your mouth. Whether you're a seasoned cook or a beginner, you'll love mastering the art of creating this quintessential South Indian comfort food. Serve these gluten-free and vegan idlis with piping-hot sambar and creamy coconut chutney for a wholesome, authentic experience. Perfect for breakfast, brunch, or dinner, this recipe is a testament to the timeless flavors of traditional South Indian cuisine!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 cups idli rice
• 1 cup whole urad dal
• 0.5 teaspoon fenugreek seeds
• 1 teaspoon salt
• 3.5 cups water

Directions

Step 1

Rinse the idli rice in water until the water runs clear. Soak the rice in water for at least 6 hours or overnight.

Step 2

Rinse the urad dal and fenugreek seeds and soak them together in water for 6 hours or overnight.

Step 3

Drain the soaked urad dal and fenugreek seeds and grind them in a blender, adding a little water at a time, until you get a smooth, fluffy batter.

Step 4

Transfer the urad dal batter to a large mixing bowl.

Step 5

Drain the soaked rice and grind it into a smooth paste, adding water as needed.

Step 6

Add the rice batter to the urad dal batter. Mix both batters thoroughly to combine using your hands or a spoon.

Step 7

Cover the bowl and allow the batter to ferment in a warm place for 8-12 hours, or overnight, until the batter doubles in volume and becomes airy.

Step 8

After fermentation, add salt to the batter and gently mix it without deflating.

Step 9

Grease the idli molds lightly with oil and pour the batter into the molds, filling up to 2/3 of each cavity.

Step 10

Set up a steamer with enough water and place the idli mold stand inside. Cover and steam on medium heat for 10-15 minutes.

Step 11

Check for doneness by inserting a toothpick or knife into an idli; if it comes out clean, they are cooked.

Step 12

Remove the molds from the steamer and let the idlis cool for a couple of minutes before demolding them with a spoon.

Step 13

Serve the idlis hot with sambar and coconut chutney. Enjoy!

Nutrition Facts

Serving size	(1447.8g)

Amount per serving	% Daily Value*
Calories	1220.0

Total Fat 4.6g	0%
Saturated Fat 1.0g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2466.4mg	0%
Total Carbohydrate 231.1g	0%
Dietary Fiber 39.5g	0%
Total Sugars 0.4g
Protein 61.6g	0%

Vitamin D 0IU	0%
Calcium 369.7mg	0%
Iron 16.6mg	0%
Potassium 2120.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 3.4%

Protein: 20.3%

Carbs: 76.3%