Soy-Free Classic South Indian Idlis
Discover the timeless comfort of Soy-Free Classic South Indian Idlis, a traditional delicacy that’s light, fluffy, and packed with authentic flavors. Made with idli rice, whole urad dal, and a touch of fenugreek seeds, these soft steamed rice cakes are completely soy-free and naturally fermented for that subtle tang and perfect texture. The recipe involves a simple yet rewarding process of soaking, grinding, and fermenting to create a batter that rises beautifully. Steamed to perfection, these wholesome idlis pair wonderfully with coconut chutney and sambar, making them an irresistible choice for breakfast, brunch, or a light meal. Perfect for vegans and those with dietary restrictions, this gluten-free and protein-rich dish is a pure celebration of South Indian cuisine!
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Ingredients
- 2 cups Idli rice
- 0.5 cup Whole urad dal (black gram)
- 0.5 teaspoon Fenugreek seeds
- 1 teaspoon Salt
- 2.5 cups Water
Directions
Step 1
Rinse the idli rice and urad dal separately in plenty of water until the water runs clear. This will take 2-3 washes.
Step 2
Soak the idli rice in a separate bowl with enough water to cover for about 6 hours or overnight.
Step 3
In another bowl, soak the urad dal and fenugreek seeds together with enough water to cover for about 6 hours or overnight.
Step 4
Once soaked, drain the urad dal and fenugreek seeds, and blend them in a grinder or blender with about 3/4 cup of water until you get a smooth and fluffy batter. Transfer this to a large mixing bowl.
Step 5
Drain the soaked idli rice and blend it with just enough water to make a coarse batter. The texture should be slightly gritty.
Step 6
Combine the rice batter with the urad dal batter in the mixing bowl. Mix well using your hand as the warmth of your hand helps in fermentation.
Step 7
Cover the bowl with a lid and let it ferment in a warm place for about 8 to 12 hours, or until it has doubled in volume and has a sour aroma.
Step 8
Add salt to the fermented batter and gently stir it to combine. Be careful not to deflate the batter too much.
Step 9
Grease the idli molds with a little oil. Pour the batter into the molds until 3/4 full to allow for expansion during steaming.
Step 10
Bring water to a boil in the idli steamer. Place the filled idli stand inside once the steam starts forming.
Step 11
Steam the idlis for about 10 to 15 minutes on medium heat or until they are cooked through. A toothpick inserted into one should come out clean.
Step 12
Allow the idlis to cool for a few minutes before carefully removing them from the molds with a spoon.
Step 13
Serve hot with coconut chutney and sambar.
Nutrition Facts
| Serving size | (1107.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 873.0 |
| Total Fat 3.0g | 0% |
| Saturated Fat 0.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2421.2mg | 0% |
| Total Carbohydrate 172.1g | 0% |
| Dietary Fiber 21.2g | 0% |
| Total Sugars 0.4g | |
| Protein 36.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 217.3mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 1137.2mg | 0% |
Source of Calories