Nut-Free Traditional South Indian Idly
Discover the joy of making soft, fluffy Nut-Free Traditional South Indian Idly, a classic steamed delicacy that’s as light as a cloud and perfect for breakfast or a wholesome snack. This authentic recipe uses simple, gluten-free ingredients like parboiled rice, urad dal, and a hint of fenugreek for that signature tangy flavor, all without the use of nuts—making it safe for nut-free diets. The batter is naturally fermented for a light, airy texture, while steaming ensures a low-fat, healthy preparation. Serve these pillowy idlies with coconut chutney, sambar, or tomato chutney to enjoy a taste of South Indian culinary tradition that’s perfect for family meals or any occasion. Ideal for vegans and vegetarians, this easy-to-follow recipe will have you savoring homemade idlies brimming with authenticity and flavor!
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Ingredients
- 2 cups Parboiled rice (idli rice)
- 0.5 cup Whole white urad dal (split black gram, husked)
- 0.5 teaspoon Fenugreek seeds
- 1 teaspoon Salt
- 2.5 cups Water (for soaking and grinding)
Directions
Step 1
Rinse the parboiled rice 3 to 4 times under cold running water until the water runs clear. Transfer to a large bowl and soak in enough water to fully submerge the rice (about 1 cup of water) for at least 6 hours or overnight.
Step 2
Rinse the urad dal and fenugreek seeds together, then soak them in a bowl with about 1/2 cup of water for 4 to 6 hours or overnight.
Step 3
After soaking, drain the water from the urad dal and fenugreek seeds but reserve it. Place the drained dal and fenugreek seeds in a blender or wet grinder, and grind to a smooth, fluffy batter. Gradually add the reserved water (1/4 to 1/2 cup) as needed to achieve the desired consistency.
Step 4
Drain the soaked rice and blend it separately into a slightly coarse batter, resembling fine semolina. Add water (up to 1/4 cup) as necessary to grind smoothly.
Step 5
Mix the rice batter and dal batter together in a large mixing bowl. Add salt and stir well to combine. The batter should have a thick but pourable consistency.
Step 6
Cover the bowl with a lid or plastic wrap, leaving a small gap for airflow. Let the batter ferment in a warm place for 8 to 12 hours or overnight. The batter will rise and become airy when properly fermented.
Step 7
Once the batter has fermented, gently stir it to release any large bubbles. Grease idly molds lightly with oil or steam-safe cooking spray.
Step 8
Ladle the batter into the idly molds, filling each cavity about 3/4 full.
Step 9
In a steamer or large pot with a lid, bring 1 to 2 cups of water to a boil. Place the idly molds in the steamer, making sure they’re not submerged in the water, and steam for 12 to 15 minutes on medium heat.
Step 10
Check for doneness by inserting a toothpick into one idly—if it comes out clean, they’re ready. Let them rest for 1 to 2 minutes before gently removing the idlies from the molds using a spoon.
Step 11
Serve warm with coconut chutney, sambar, or tomato chutney for a classic South Indian meal.
Nutrition Facts
| Serving size | (1107.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 873.0 |
| Total Fat 3.0g | 0% |
| Saturated Fat 0.9g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 2403.2mg | 0% |
| Total Carbohydrate 172.9g | 0% |
| Dietary Fiber 20.4g | 0% |
| Total Sugars 0.4g | |
| Protein 35.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 181.3mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 1137.2mg | 0% |
Source of Calories