Vegan Traditional South Indian Idly

Experience the authentic flavors of South India with this Vegan Traditional South Indian Idly recipe, a timeless delicacy made entirely plant-based. These soft, fluffy steamed rice cakes are crafted from a perfectly fermented batter of idli rice and split urad dal, enhanced with the subtle aroma of fenugreek seeds. This traditional recipe prioritizes balance and health, as it’s gluten-free, oil-free (optional), and loaded with probiotics from natural fermentation. The preparation process, while simple, involves key techniques like soaking, grinding, and fermenting to achieve the quintessential texture. Serve these pillowy idlis fresh and warm with classic sides like tangy sambar, creamy coconut chutney, or a spicy tomato chutney for an authentic vegan South Indian breakfast or snack that’s both nourishing and delicious.

Nutriscore Rating: 78/100

Prep Time:720 mins

Cook Time:15 mins

Total Time:735 mins

Servings: 16

Ingredients

• 2 cups Idli rice (parboiled rice)
• 1 cup Split urad dal (skinless black gram lentils)
• 1 teaspoon Fenugreek seeds
• 1 teaspoon Salt
• 2.5 cups Water
• 1 teaspoon Neutral oil (optional, for greasing the idly molds)

Directions

Step 1

Rinse the idli rice under running water 3-4 times, until the water runs clear. Transfer it to a bowl and soak it in enough water to submerge the rice for at least 6 hours or overnight.

Step 2

Rinse the split urad dal under running water until the water runs clear. Combine the dal and fenugreek seeds in a bowl and soak them in enough water to cover for at least 4-6 hours or overnight.

Step 3

After soaking, drain the water from the urad dal and fenugreek seeds, and grind them into a smooth paste using a blender or wet grinder, adding a small amount of water (around 1/2 cup) gradually. Transfer the paste to a large mixing bowl.

Step 4

Next, drain the idli rice and grind it coarsely (slightly gritty texture) with about 1 cup of water. Add this to the same bowl as the urad dal paste.

Step 5

Mix the rice batter and dal batter thoroughly using clean hands. This helps incorporate air for better fermentation.

Step 6

Add salt to the batter and mix well. Cover the bowl loosely with a lid or cloth and let it ferment in a warm place for 8-12 hours, or until the batter has doubled in volume and a slight sour aroma is noticeable.

Step 7

After fermentation, gently stir the batter. If it is too thick, add small amounts of water until it reaches a thick but pourable consistency.

Step 8

Prepare the idly steamer or pressure cooker. Add water to the steamer/cooker base and bring it to a boil. Grease the idly molds lightly with oil, if desired.

Step 9

Pour the batter into the idly mold cavities until each cavity is 3/4 full. Place the molds in the steamer or pressure cooker. If using a pressure cooker, do not use the whistle.

Step 10

Steam the idlies for 10-12 minutes on medium heat. To check for doneness, insert a toothpick or knife into one idly; it should come out clean.

Step 11

Carefully remove the idly trays from the steamer and allow them to cool for 2-3 minutes before using a spoon to gently scoop out the idlies from the mold.

Step 12

Serve the idlies warm with coconut chutney, sambar, or a spicy tomato chutney for a perfect vegan South Indian experience.

Nutrition Facts

Serving size	(1214.2g)

Amount per serving	% Daily Value*
Calories	1266.5

Total Fat 9.2g	0%
Saturated Fat 1.5g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2460.5mg	0%
Total Carbohydrate 232.9g	0%
Dietary Fiber 39.1g	0%
Total Sugars 0.4g
Protein 60.9g	0%

Vitamin D 0IU	0%
Calcium 358.5mg	0%
Iron 17.2mg	0%
Potassium 2134.5mg	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: 6.6%

Protein: 19.4%

Carbs: 74.1%