Dairy-Free Classic South Indian Idlis
Experience the timeless charm of South Indian cuisine with these Dairy-Free Classic South Indian Idlis, a perfect blend of simplicity and tradition. Crafted from a wholesome combination of urid dal, parboiled rice, and a hint of fenugreek seeds, these steamed rice cakes are naturally light, fluffy, and absolutely dairy-free, making them an excellent choice for vegan and lactose-intolerant diets. The batter is fermented for an authentic tang and airy texture, while the steaming process ensures a healthy, oil-free preparation. Serve these pillowy idlis piping hot with coconut chutney, sambar, or any savory accompaniment for a nourishing breakfast or a light meal that brims with South Indian flavors. Perfect for busy mornings yet elegant enough for special brunches, these idlis are your gateway to guilt-free indulgence!
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Ingredients
- 1 cup Urid Dal (split black gram)
- 2 cups Parboiled Rice
- 0.5 teaspoon Fenugreek Seeds
- 1 teaspoon Salt
- 1 cup Water
Directions
Step 1
Rinse the urid dal under running water until the water runs clear. Then soak it along with the fenugreek seeds in a bowl with enough water to cover them for about 4 hours.
Step 2
Rinse the parboiled rice thoroughly until the water runs clear and soak them in a separate bowl for about 4 hours as well.
Step 3
Drain the water from the urid dal and fenugreek seeds. Add them to a blender or wet grinder with about 1/2 cup of water and grind to a smooth batter. Transfer the batter to a large bowl.
Step 4
Drain water from the soaked rice and add them to the blender or grinder. Grind with remaining 1/2 cup water until smooth. Add the rice batter to the dal batter in the large bowl.
Step 5
Mix both batters well with your hand for the best results. This aids fermentation.
Step 6
Cover the bowl with a lid and let it ferment in a warm place for around 8-12 hours, or until the batter doubles in volume and turns a bit frothy.
Step 7
Once the batter is fermented, gently stir in the salt. The batter is now ready for making idlis.
Step 8
Grease the idli molds lightly with oil (coconut or neutral oil) and pour the batter into each mold until it's about 3/4 full.
Step 9
Steam the idlis in an idli steamer for about 10-12 minutes on medium heat. Insert a toothpick; if it comes out clean, idlis are done.
Step 10
Remove the idlis from the molds using a spoon after allowing them to cool slightly.
Step 11
Serve hot with coconut chutney, sambar, or your choice of accompaniments.
Nutrition Facts
| Serving size | (847.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1192.0 |
| Total Fat 4.9g | 0% |
| Saturated Fat 1.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2448.4mg | 0% |
| Total Carbohydrate 223.3g | 0% |
| Dietary Fiber 42.7g | 0% |
| Total Sugars 0.2g | |
| Protein 62.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 317.7mg | 0% |
| Iron 21.6mg | 0% |
| Potassium 2204.2mg | 0% |
Source of Calories