Low Carb Idli Sambar

Discover a guilt-free twist on a South Indian classic with this Low Carb Idli Sambar recipe! Perfect for those embracing a ketogenic or low-carb lifestyle, these fluffy idlis are made with steamed cauliflower, creamy yogurt, and coconut flour, creating a delectable alternative to traditional rice-based idlis. Paired with a hearty sambar brimming with protein-packed toor dal, tangy tamarind, and a medley of colorful vegetables, this dish boasts bold, authentic flavors. The comforting spices of turmeric, sambar powder, and asafoetida elevate this meal to restaurant-quality perfection. Ready in just over an hour, this nutritious, satisfying recipe is ideal for a wholesome breakfast or light dinner. Serve these cauliflower idlis with the piping-hot sambar and a garnish of fresh coriander for a flavorful, gluten-free feast that's both nourishing and irresistibly delicious!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 300 grams Cauliflower florets
• 100 grams Yogurt
• 50 grams Coconut flour
• 0.5 teaspoons Baking soda
• 1 teaspoons Salt
• 1 teaspoons Ghee
• 0.5 teaspoons Mustard seeds
• 6 leaves Curry leaves
• 100 grams Toor dal
• 2 tablespoons Tamarind pulp
• 200 grams Mixed vegetables (carrots, beans, eggplant)
• 0.5 teaspoons Turmeric powder
• 2 tablespoons Sambar powder
• 1 teaspoons Salt
• 750 ml Water
• 1 medium, chopped Tomato
• 0.25 teaspoons Asafoetida (hing)
• 2 tablespoons Coriander leaves

Directions

Step 1

To make the low carb idli, grate the cauliflower and steam it for 5 minutes until tender. Let it cool.

Step 2

Mix the steamed cauliflower with yogurt, coconut flour, baking soda, and salt until it forms a batter.

Step 3

Grease an idli mold with ghee, pour the batter into the molds, and steam for 10-12 minutes until cooked through.

Step 4

For the sambar, rinse the toor dal and cook it in a pressure cooker with 300 ml of water and turmeric for about 3 whistles or until soft.

Step 5

Mash the cooked dal and set aside.

Step 6

In a deep pan, add ghee and mustard seeds. Once they start to splutter, add curry leaves and asafoetida.

Step 7

Add mixed vegetables and sauté for 5 minutes.

Step 8

Add chopped tomato, sambar powder, and salt. Cook until tomatoes are soft.

Step 9

Pour in the tamarind pulp, cooked dal, and 450 ml of water. Bring to a boil.

Step 10

Reduce heat and simmer for 15-20 minutes or until the vegetables are cooked through.

Step 11

Garnish with coriander leaves and serve the hot sambar with freshly steamed cauliflower idlis.

Nutrition Facts

Serving size	(1717.0g)

Amount per serving	% Daily Value*
Calories	997.3

Total Fat 18.5g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 19.3mg	0%
Sodium 7076.4mg	0%
Total Carbohydrate 173.9g	0%
Dietary Fiber 54.4g	0%
Total Sugars 48.4g
Protein 51.9g	0%

Vitamin D 48IU	0%
Calcium 496.6mg	0%
Iron 10.4mg	0%
Potassium 2320.7mg	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: 15.6%

Protein: 19.4%

Carbs: 65.0%