Low Sodium Traditional South Indian Idly
Delight in the authentic taste of Low Sodium Traditional South Indian Idly, a healthy twist on a beloved classic! This recipe delivers soft, fluffy idlies that are naturally fermented for a light and airy texture, all while keeping sodium levels in check. Made with a simple blend of idly rice, wholesome urad dal, and a touch of fenugreek seeds, every bite is a perfect balance of flavor and nutrition. The batter’s overnight fermentation enhances the flavor and creates the signature texture, making these steamed rice cakes a digestible and gut-friendly choice. Perfect for those seeking a low-sodium yet satisfying breakfast, snack, or light dinner, these idlies are best served with low-sodium coconut chutney or sambar for a wholesome South Indian experience. Whether you're following a heart-healthy diet or exploring traditional Indian cuisine, this recipe is the ultimate guilt-free indulgence!
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Ingredients
- 2 cups Idly rice
- 0.75 cups Whole urad dal (split black gram, husked)
- 0.5 teaspoons Fenugreek seeds
- 0.25 teaspoons Salt (optional or low-sodium substitute)
- 1 as needed Water
Directions
Step 1
Rinse the idly rice thoroughly two to three times until the water runs mostly clear. Then soak it in enough water for 6 to 8 hours or overnight.
Step 2
Rinse the urad dal and fenugreek seeds together, then soak them in separate water for 6 to 8 hours or overnight.
Step 3
Once the soaking process is complete, drain the urad dal and fenugreek seeds and blend them in a wet grinder or high-speed blender. Gradually add water (about 1/4 cup at a time) to achieve a smooth, fluffy batter. Transfer the batter to a large mixing bowl.
Step 4
Drain the idly rice, then grind it into a slightly coarse batter using a wet grinder or blender. Add water in small increments to help with grinding. The consistency should not be too runny.
Step 5
Combine the rice batter and urad dal batter in the large mixing bowl. Whisk together thoroughly to ensure even mixing. The batter should have a thick, pourable consistency.
Step 6
Cover the bowl with a lid or cloth, and allow the batter to ferment at room temperature for 8 to 12 hours or overnight. In cooler climates, place the batter in a warm spot (or inside an oven with the light on) to help with fermentation. Once fermented, the batter will rise and turn slightly airy.
Step 7
Add low-sodium salt (or omit entirely for a no-sodium version) and gently stir the batter. Do not over-mix to preserve the batter's fluffiness.
Step 8
Lightly grease the idly molds with a drop of oil (optional). Pour a ladle of batter into each mold, filling it about 3/4 of the way to allow space for the idly to expand while steaming.
Step 9
Set up a steamer or idly cooker with enough water at the base. Place the filled idly molds inside and steam for 10 to 12 minutes on medium heat. Avoid overcooking as it can make the idly hard.
Step 10
Check for doneness by inserting a toothpick or knife into one idly. If it comes out clean, the idlies are cooked.
Step 11
Remove the idly molds from the steamer and let them cool for a few minutes. Use a spoon to gently scoop out the idlies.
Step 12
Serve warm with low-sodium coconut chutney or sambar for a wholesome meal.
Nutrition Facts
| Serving size | (658.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1176.5 |
| Total Fat 4.1g | 0% |
| Saturated Fat 0.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 615.3mg | 0% |
| Total Carbohydrate 229.6g | 0% |
| Dietary Fiber 30.4g | 0% |
| Total Sugars 0.5g | |
| Protein 50.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 260.6mg | 0% |
| Iron 13.0mg | 0% |
| Potassium 1663.7mg | 0% |
Source of Calories