Dairy-Free Traditional South Indian Idly
Discover the authentic flavors of South India with this Dairy-Free Traditional South Indian Idly recipe, a wholesome and naturally gluten-free steamed rice cake perfect for breakfast or a snack. Made with a simple yet classic blend of parboiled rice, protein-packed urad dal (black gram lentils), and aromatic fenugreek seeds, this recipe relies on natural fermentation to achieve an irresistibly soft and fluffy texture. With no dairy involved, it’s ideal for those with dietary restrictions, yet rich in taste and nutrition. The step-by-step process ensures perfect idlies every time, and they pair beautifully with coconut chutney, spicy sambar, or tangy tomato relish. Perfect for a health-conscious meal or an introduction to traditional South Indian cuisine!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups Parboiled rice (idli rice)
- 1 cup Split urad dal (black gram lentils, hulled)
- 0.5 teaspoons Fenugreek seeds
- 1 cup Water
- 1 teaspoon Salt
- 1 teaspoon Vegetable oil (for greasing, optional)
Directions
Step 1
Rinse the parboiled rice thoroughly in water 2-3 times to remove excess starch. Place it in a large bowl and soak it in water for 6 hours or overnight.
Step 2
Rinse the split urad dal and fenugreek seeds in water 2-3 times. Place them in a separate bowl, add enough water to cover, and soak them for 6 hours or overnight.
Step 3
After soaking, drain the water from the rice and dal separately, but reserve the water for grinding.
Step 4
Grind the soaked urad dal and fenugreek seeds in a high-speed blender or wet grinder, adding the reserved soaking water a little at a time, to achieve a smooth and fluffy batter. Transfer to a large mixing bowl.
Step 5
Next, grind the soaked rice into a slightly coarse batter (resembling fine semolina). Add just enough reserved soaking water to ensure smooth grinding. Add this to the same bowl as the urad dal batter.
Step 6
Mix the rice and urad dal batters thoroughly using clean hands. This helps incorporate air into the batter, aiding fermentation.
Step 7
Cover the bowl with a lid or clean kitchen towel and let the batter ferment in a warm place for 8-12 hours, or until it doubles in volume and turns light and slightly tangy.
Step 8
Once the batter is fermented, gently stir it and add salt. Mix well but do not over-mix to avoid deflating the batter.
Step 9
Grease the idly molds lightly with vegetable oil or leave them ungreased if using non-stick molds.
Step 10
Pour the batter into the molds, filling them about 3/4th full to allow space for rising during steaming.
Step 11
Set up an idly steamer or a large pot with a steaming rack. Add enough water to the base and bring it to a boil.
Step 12
Place the loaded idly molds in the steamer, cover with a lid, and steam on medium heat for 10-12 minutes or until a toothpick inserted into the idlies comes out clean.
Step 13
Turn off the heat and let the idlies cool for 2-3 minutes before removing them from the molds using a spoon or butter knife.
Step 14
Serve warm with coconut chutney, sambar, or your favorite accompaniments.
Nutrition Facts
| Serving size | (852.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1258.5 |
| Total Fat 9.1g | 0% |
| Saturated Fat 1.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2448.4mg | 0% |
| Total Carbohydrate 231.9g | 0% |
| Dietary Fiber 38.7g | 0% |
| Total Sugars 0.4g | |
| Protein 60.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 333.7mg | 0% |
| Iron 16.6mg | 0% |
| Potassium 2120.2mg | 0% |
Source of Calories