Sugar-Free Classic South Indian Idlis
Delight in the comforting simplicity of Sugar-Free Classic South Indian Idlis, a wholesome and naturally gluten-free dish that's a staple in South Indian cuisine. Made with just five basic ingredients—idli rice, urad dal, fenugreek seeds, salt, and water—this recipe emphasizes traditional techniques like soaking, grinding, and fermenting to achieve pillowy, cloud-like steamed cakes. These idlis are completely sugar-free and rely on natural fermentation for their airy texture and subtly tangy flavor. Perfect for breakfast, lunch, or dinner, they pair beautifully with coconut chutney, tangy sambar, or any condiment of your choice. With a long fermentation process and gentle steaming, these idlis are as healthy as they are delicious, making them an excellent choice for family meals or special occasions.
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Ingredients
- 2 cups Idli rice
- 1 cup Urad dal (split black gram)
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Salt
- 2.5 cups Water
Directions
Step 1
Start by rinsing 2 cups of idli rice under cold running water until the water runs clear. This will remove excess starch. Then soak the rice in 2.5 cups of water for at least 4 hours or overnight.
Step 2
In a separate bowl, rinse 1 cup of urad dal and 1 teaspoon of fenugreek seeds thoroughly. Soak them together in enough water to cover for about 4 hours or overnight.
Step 3
Once soaked, drain the urad dal and fenugreek seeds, and add them to a wet grinder or high-speed blender. Grind them into a smooth batter, adding a few tablespoons of water if necessary. The batter should be light and fluffy.
Step 4
Drain the soaked rice and grind it into a slightly coarse batter, adding water as needed to achieve a thick, pancake-batter-like consistency. The texture should still have a little graininess left.
Step 5
Mix the urad dal batter and rice batter together in a large mixing bowl. Add 1 teaspoon of salt and mix well until combined.
Step 6
Cover the bowl with a lid or cloth and let the batter ferment in a warm place for 8 to 12 hours or until it doubles in size and becomes slightly frothy. Fermentation time may vary based on your local climate.
Step 7
After fermentation, gently mix the batter without disturbing too much of the air incorporated during fermentation.
Step 8
Grease idli molds with a little oil or ghee. Pour the batter into each mould, filling them about 3/4 full to allow space for rising.
Step 9
Place the filled idli stand in a steamer or pressure cooker and steam the idlis for about 10-15 minutes on medium heat until a toothpick inserted in the center comes out clean.
Step 10
Once done, remove the idli stand and let it cool for a minute. Use a spoon to gently remove the idlis from the molds.
Step 11
Serve warm with coconut chutney and sambar or with any condiment of your choice.
Nutrition Facts
| Serving size | (1209.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1214.0 |
| Total Fat 4.7g | 0% |
| Saturated Fat 1.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2460.5mg | 0% |
| Total Carbohydrate 232.1g | 0% |
| Dietary Fiber 39.9g | 0% |
| Total Sugars 0.4g | |
| Protein 62.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 358.5mg | 0% |
| Iron 17.2mg | 0% |
| Potassium 2134.5mg | 0% |
Source of Calories