Vegan Classic South Indian Idlis
Discover the magic of soft, fluffy Vegan Classic South Indian Idlis, a wholesome and traditional delicacy perfect for breakfast or a light meal. Made with a simple, nutrient-rich blend of idli rice, urad dal, and a hint of fenugreek seeds, this recipe features a natural fermentation process for a distinct tangy flavor and airy texture. Completely plant-based and gluten-free, these steamed rice cakes are light yet satisfying, ideal for pairing with aromatic sambar or creamy coconut chutney. With its detailed step-by-step preparation, this recipe not only guides you toward achieving the perfect batter consistency but also ensures a foolproof way to recreate this South Indian classic at home. Whether you're craving a comforting vegan dish or exploring authentic Indian cuisine, these vegan idlis are a must-try for their simplicity, health benefits, and irresistible taste!
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Ingredients
- 2 cups Idli rice
- 1 cup Urad dal (split skinned black gram)
- 0.5 teaspoon Fenugreek seeds
- 1 teaspoon Salt
- 2.5 cups Water
- 1 teaspoon Vegetable oil
Directions
Step 1
Rinse the idli rice and urad dal separately under cold water until the water runs clear. Soak the idli rice in a large bowl with enough water to cover at least 2 inches above the rice. Similarly, soak the urad dal and fenugreek seeds in another bowl with enough water to cover them for at least 6 to 8 hours or overnight.
Step 2
After soaking, drain the urad dal and fenugreek seeds completely and blend them together in a food processor or wet grinder with half a cup of water. Grind until you attain a smooth and fluffy batter. Transfer the batter into a large mixing bowl.
Step 3
Drain the soaked rice and blend it with about half a cup of water until you have a slightly grainy texture. Some grittiness helps the texture of the idlis. Combine this rice batter with the urad dal batter.
Step 4
Add salt to the batter and mix everything with your hand. This helps in the fermentation process. Cover the bowl and let the batter ferment in a warm place for 8 to 12 hours or until it doubles in volume and appears bubbly.
Step 5
Once the batter is fermented, gently mix it. If needed, you can add a little water to achieve a thick yet pourable consistency.
Step 6
Prepare the idli steamer or a large pot with enough water at the bottom. Bring the water to a boil. Lightly grease the idli plates with a teaspoon of vegetable oil to prevent sticking.
Step 7
Pour the batter into each mould of the idli trays about three-quarters full. Stack the plates into the steamer or pot.
Step 8
Steam the idlis for about 10 to 15 minutes or until a knife or toothpick inserted in the center comes out clean.
Step 9
Once cooked, remove the trays and let them cool for a minute. Carefully remove the idlis using a wet spoon.
Step 10
Serve the vegan idlis hot with sambar or coconut chutney.
Nutrition Facts
| Serving size | (1212.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1245.3 |
| Total Fat 8.9g | 0% |
| Saturated Fat 1.7g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 0mg | 0% |
| Sodium 2459.2mg | 0% |
| Total Carbohydrate 231.1g | 0% |
| Dietary Fiber 39.5g | 0% |
| Total Sugars 0.4g | |
| Protein 61.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 355.3mg | 0% |
| Iron 16.6mg | 0% |
| Potassium 2120.2mg | 0% |
Source of Calories