Low Fat Traditional South Indian Idly
Discover the perfect guilt-free indulgence with our Low Fat Traditional South Indian Idly recipe, a wholesome and nutrient-packed take on this beloved classic. Made with parboiled rice, husked urad dal, and a hint of fenugreek seeds, these light and fluffy steamed rice cakes are naturally fermented for a boost in flavor and gut-friendly probiotics. This low-fat recipe requires no oil, making it an ideal choice for heart-healthy and weight-conscious cooking. With overnight fermentation enhancing the batter's airy texture, these idlies are best served warm with a side of tangy sambar and creamy coconut chutney. Whether you're seeking a healthy breakfast, snack, or dinner option, these delightfully soft idlies deliver authentic South Indian flavors in every bite.
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Ingredients
- 2 cups Parboiled rice (Idly rice)
- 0.5 cup Whole white urad dal (husked black gram)
- 0.5 teaspoon Fenugreek seeds
- 0.25 cup Cooked rice
- 1 teaspoon Salt
- 0 as needed Water
Directions
Step 1
Rinse the parboiled rice in water 2-3 times and soak it in enough water for at least 5 hours.
Step 2
Rinse the urad dal and fenugreek seeds together in water 2-3 times and soak them in water for at least 5 hours separately from the rice.
Step 3
Drain the soaked urad dal and fenugreek seeds. Add them to a blender or wet grinder with a few tablespoons of water and grind to a smooth, fluffy paste. Transfer to a large mixing bowl.
Step 4
Drain the soaked rice and blend it with the cooked rice, adding water as needed. Grind into a slightly grainy batter and transfer to the same mixing bowl.
Step 5
Add salt to the batter and mix well. The batter should have a thick pouring consistency. Cover the bowl and let it ferment in a warm place for 8-12 hours or overnight, until the batter doubles in volume and becomes slightly foamy.
Step 6
Lightly grease idly molds with minimal oil to ensure the batter doesn’t stick. Fill each mold with the fermented batter, leaving a little space for the idlies to rise.
Step 7
Steam the idlies in an idly steamer or pressure cooker without the weight/whistle for 10-12 minutes on medium heat. To check doneness, insert a toothpick—it should come out clean.
Step 8
Let the idlies cool slightly before removing them from the molds. Serve warm with sambar and coconut chutney.
Nutrition Facts
| Serving size | (561.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 936.2 |
| Total Fat 3.1g | 0% |
| Saturated Fat 0.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2403.7mg | 0% |
| Total Carbohydrate 186.6g | 0% |
| Dietary Fiber 20.5g | 0% |
| Total Sugars 0.0g | |
| Protein 36.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 186.5mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 1154.2mg | 0% |
Source of Calories