Low Fat Classic South Indian Idlis

Discover the secret to fluffy, light, and "Low Fat Classic South Indian Idlis," a healthy twist on a beloved traditional dish. Made with a harmonious blend of idli rice, protein-packed urad dal, and a touch of aromatic fenugreek seeds, this recipe is naturally low in fat without compromising on flavor or texture. The fermentation process not only enhances the nutritional value but ensures the batter yields perfectly soft and airy idlis every time. Steamed to perfection without the need for oil, these idlis are a guilt-free indulgence that pairs wonderfully with sambar or coconut chutney, making them ideal for breakfast, lunch, or a light dinner. With simple, wholesome ingredients and a step-by-step guide, this recipe celebrates the timeless essence of South Indian cuisine in a way that’s lighter on calories but rich in tradition.

Nutriscore Rating: 74/100

Prep Time:600 mins

Cook Time:15 mins

Total Time:615 mins

Servings: 4

Ingredients

• 2 cups Idli rice
• 0.5 cups Split urad dal (skinned black gram)
• 0.5 teaspoons Methi seeds (fenugreek seeds)
• 1 teaspoons Salt
• 2 cups Water

Directions

Step 1

Rinse the idli rice thoroughly under running water and soak it in a large bowl with 1 cup of water for about 6 hours. In another bowl, rinse and soak the urad dal and fenugreek seeds together with the remaining 1 cup of water for 6 hours.

Step 2

Drain the water from the soaked urad dal and fenugreek seeds. Using a wet grinder, grind them into a smooth and fluffy batter. If needed, add a few teaspoons of water to aid grinding.

Step 3

Next, drain the soaked rice and grind it coarsely in the grinder. The batter should have a grainy texture.

Step 4

Mix both batters together in a large bowl, add the salt, and stir well to combine.

Step 5

Cover the bowl with a lid and let the batter ferment in a warm place for about 8-12 hours or overnight, until it doubles in volume and becomes airy.

Step 6

Grease the idli plates lightly with a small amount of oil to prevent sticking. Pour the fermented batter into the molds of the idli tray, filling each one about three-quarters full to allow for rising.

Step 7

Set up the idli steamer with water in the base. Heat it until the water comes to a boil.

Step 8

Carefully place the idli plates in the steamer and steam for about 10-15 minutes on medium-high heat. Insert a toothpick or skewer to check if the idlis are done; it should come out clean.

Step 9

Once cooked, remove the idlis from the steamer and allow them to cool for a few minutes before gently removing them from the molds using a spoon.

Step 10

Serve the idlis hot with sambar, coconut chutney, or any chutney of your choice for a classic South Indian meal.

Nutrition Facts

Serving size	(987.1g)

Amount per serving	% Daily Value*
Calories	870.6

Total Fat 2.9g	0%
Saturated Fat 0.9g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2417.1mg	0%
Total Carbohydrate 171.6g	0%
Dietary Fiber 21.0g	0%
Total Sugars 0.4g
Protein 36.3g	0%

Vitamin D 0IU	0%
Calcium 208.7mg	0%
Iron 8.7mg	0%
Potassium 1131.5mg	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: 3.0%

Protein: 16.9%

Carbs: 80.0%