Vegetarian Traditional South Indian Idly

Experience the delicate softness and authentic flavors of Vegetarian Traditional South Indian Idly with this time-honored recipe. Made from a perfectly fermented batter of idly rice, urad dal, and a hint of fenugreek seeds, these steamed rice cakes are naturally gluten-free and packed with wholesome goodness. The fermentation process yields idlies that are light, fluffy, and slightly tangy, ensuring a melt-in-your-mouth texture that pairs beautifully with classic accompaniments like coconut chutney and sambar. Ideal for breakfast or brunch, this dish is not only a staple of South Indian cuisine but also a nutritious, vegetarian delight that's easy to prepare at home. Whether you're a seasoned fan of idlies or new to this South Indian delicacy, this recipe will transport you straight to the vibrant kitchens of Tamil Nadu. Perfect for family meals or offering guests a taste of authentic India!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups Idly rice
• 1 cup Urad dal (skinned black gram)
• 1 teaspoon Fenugreek seeds
• 1 teaspoon Salt
• 2 cups Water
• 1 teaspoon Oil (for greasing idly molds)

Directions

Step 1

1. Rinse 2 cups of idly rice and 1 cup of urad dal separately under running water until the water runs clear. Drain the water.

Step 2

2. Soak the idly rice in a bowl with enough water to cover it for 6 hours. In another bowl, soak the urad dal and 1 teaspoon of fenugreek seeds together in enough water for 4 hours.

Step 3

3. After soaking, drain the urad dal and fenugreek seeds and add them to a blender. Gradually add about 3/4 cup of water and grind into a smooth and fluffy batter. Transfer to a large mixing bowl.

Step 4

4. Drain the idly rice and transfer it to the blender. Add about 1 cup of water gradually and grind to a slightly coarse consistency. The texture should resemble fine semolina. Add this to the mixing bowl with the urad dal batter.

Step 5

5. Mix both batters well with your hand. This helps in fermentation. Cover the bowl with a lid, ensuring there is space for the batter to rise. Allow the batter to ferment in a warm place for 8 to 12 hours, or until it doubles in volume and becomes airy.

Step 6

6. Once fermented, gently stir the batter and add 1 teaspoon of salt. Mix just enough to combine. Do not overmix, as it will release the air from the batter.

Step 7

7. Grease the idly molds with a small amount of oil. Spoon the batter into the molds, filling them about 3/4 full.

Step 8

8. Stack the idly molds in a steamer and steam over medium heat for 10 to 15 minutes. To check if the idlies are done, insert a toothpick into one; it should come out clean.

Step 9

9. Remove the idly molds from the steamer and let them cool for a few minutes. Use a spoon to gently remove the idlies from the molds.

Step 10

10. Serve warm with coconut chutney and sambar for an authentic South Indian experience.

Nutrition Facts

Serving size	(1194.5g)

Amount per serving	% Daily Value*
Calories	1394.0

Total Fat 9.3g	0%
Saturated Fat 2.1g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2457.9mg	0%
Total Carbohydrate 260.1g	0%
Dietary Fiber 40.0g	0%
Total Sugars 0.5g
Protein 63.8g	0%

Vitamin D 0IU	0%
Calcium 361.3mg	0%
Iron 17.4mg	0%
Potassium 2169.5mg	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: 6.1%

Protein: 18.5%

Carbs: 75.4%