Low Sodium Classic South Indian Idlis

Discover the art of making *Low Sodium Classic South Indian Idlis*, a wholesome and heart-healthy version of the beloved steamed rice cakes. Crafted with a perfect blend of idli rice, protein-rich urad dal, and a hint of fenugreek seeds, this recipe keeps things traditional while eliminating added salt. The key to these soft, spongy idlis lies in the time-tested process of soaking, grinding, and fermenting the batter to achieve optimal texture and flavor. Steamed to perfection, these low-sodium idlis are ideal for breakfast or a light meal, and pair beautifully with coconut chutney or sambar. A must-try for those seeking a healthy yet authentic taste of South India.

Nutriscore Rating: 85/100

Prep Time:720 mins

Cook Time:20 mins

Total Time:740 mins

Servings: 24

Ingredients

• 2 cups Idli rice
• 1 cup Urad dal (split black gram without skins)
• 0.5 teaspoons Fenugreek seeds
• 1.5 cups Water
• 0.25 teaspoons Fenugreek seeds (for soaking with urad dal)

Directions

Step 1

Rinse the idli rice and urad dal separately under running water until the water runs clear.

Step 2

In a large bowl, soak the idli rice in water for 6 hours or overnight.

Step 3

In another bowl, soak the urad dal along with fenugreek seeds in water for 6 hours or overnight.

Step 4

Drain the soaked urad dal and fenugreek seeds, reserving the water. Grind the mixture into a smooth paste, adding just enough reserved water to achieve a batter that is light and fluffy.

Step 5

Next, drain and grind the idli rice to a smooth batter, using reserved water as needed to achieve the right consistency. The rice batter should be slightly grainy to give the idli its characteristic texture.

Step 6

Combine both the rice and dal batters in a large mixing bowl. Mix thoroughly using clean hands to incorporate air into the batter, which aids fermentation.

Step 7

Cover the bowl and let the batter ferment in a warm place for 8 to 12 hours or until it has doubled in volume and has a slightly tangy aroma.

Step 8

After fermentation, gently stir the batter once to mix well. Check the consistency; it should be thick yet pourable. If too thick, add a little water.

Step 9

Grease your idli molds lightly with oil. Pour the batter into each mold, filling to about 3/4 full.

Step 10

Set up a steamer and bring water to a boil. Place the filled idli molds in the steamer, cover with a lid, and steam for about 10-15 minutes until a toothpick inserted comes out clean.

Step 11

Once cooked, let the idlis sit for a minute before removing them from the mold using a spoon.

Step 12

Serve warm with coconut chutney or sambar for a wholesome, low-sodium meal.

Nutrition Facts

Serving size	(962.6g)

Amount per serving	% Daily Value*
Calories	1222.4

Total Fat 4.6g	0%
Saturated Fat 1.4g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 92.5mg	0%
Total Carbohydrate 231.5g	0%
Dietary Fiber 39.6g	0%
Total Sugars 0.4g
Protein 61.8g	0%

Vitamin D 0IU	0%
Calcium 342.2mg	0%
Iron 16.8mg	0%
Potassium 2126.0mg	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: 3.4%

Protein: 20.4%

Carbs: 76.2%