Soy-Free Traditional South Indian Idly

Delight in the wholesome flavors of a Soy-Free Traditional South Indian Idly, a quintessential recipe that brings the authentic taste of South India right to your table. Made with just four simple ingredients—idly rice, urad dal (black gram), fenugreek seeds, and salt—this soy-free version stays true to its roots, delivering pillowy-soft, steamed rice-lentil cakes that are naturally gluten-free and vegan. A lengthy but rewarding process, the batter undergoes meticulous soaking, blending, and fermentation to achieve a perfect, airy texture with a touch of tanginess. Paired with aromatic sambar, velvety coconut chutney, or spicy podi, these melt-in-your-mouth idlies are perfect for breakfast or a light meal. Elevate your South Indian culinary experience with this tried-and-true soy-free recipe that guarantees authenticity in every bite!

Nutriscore Rating: 74/100

Prep Time:600 mins

Cook Time:15 mins

Total Time:615 mins

Servings: 4

Ingredients

• 2 cups Idly rice
• 0.5 cups Whole urad dal (black gram, dehusked)
• 0.5 teaspoons Methi seeds (fenugreek seeds)
• 2 cups Water
• 1 teaspoons Salt

Directions

Step 1

Rinse the idly rice thoroughly under running water until the water runs clear. Soak it in 1.5 cups of water for at least 6 hours or overnight.

Step 2

Rinse the urad dal and methi seeds together under running water. Soak them in 0.5 cups of water for at least 6 hours or overnight.

Step 3

After soaking, drain the soaked urad dal and methi seeds (reserve the water), and grind them into a smooth paste using a wet grinder or high-speed blender. Add the reserved water gradually as needed to achieve a thick, fluffy batter.

Step 4

Next, drain the soaked idly rice and grind it coarsely in the wet grinder or blender. Add 0.5 cups of fresh water during grinding to make a thick batter with a slightly grainy texture.

Step 5

Mix the urad dal batter and rice batter together in a large bowl. Add salt and stir well to combine. The consistency should be thick but pourable.

Step 6

Allow the batter to ferment by covering the bowl with a lid or clean kitchen towel. Keep it in a warm place for 8-12 hours, or until the batter rises and becomes slightly bubbly.

Step 7

Grease idly molds lightly with oil or ghee. Pour the fermented batter into each mold, filling them about 3/4 of the way.

Step 8

Steam the idlies in an idly steamer or pressure cooker (without a whistle) for 12-15 minutes on medium heat.

Step 9

Remove the idlies from the molds using a spoon or butter knife once slightly cooled. Serve hot with coconut chutney, sambar, or podi (spiced lentil powder).

Nutrition Facts

Serving size	(1087.1g)

Amount per serving	% Daily Value*
Calories	1000.6

Total Fat 3.2g	0%
Saturated Fat 0.8g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2418.1mg	0%
Total Carbohydrate 199.6g	0%
Dietary Fiber 21.1g	0%
Total Sugars 0.5g
Protein 38.0g	0%

Vitamin D 0IU	0%
Calcium 218.7mg	0%
Iron 8.9mg	0%
Potassium 1166.5mg	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: 2.9%

Protein: 15.5%

Carbs: 81.5%