Dairy-Free Classic South Indian Idlis
Embark on a culinary journey with these Dairy-Free Classic South Indian Idlis, a traditional steamed delicacy that’s light, fluffy, and irresistibly wholesome. Made with a simple yet nutritious blend of urid dal (split black gram), parboiled rice, and a touch of fenugreek seeds, this recipe showcases the art of natural fermentation to achieve the perfect texture and subtle tang. Completely dairy-free and naturally gluten-free, these idlis are a healthy, satisfying option for breakfast, lunch, or as a snack. Serve them steaming hot alongside coconut chutney, sambar, or any dip of your choice to recreate an authentic South Indian meal. With no added fats and a hands-on traditional preparation, these soft, spongy idlis are proof that simplicity truly shines on the plate. A must-try recipe for anyone exploring plant-based or vegan South Indian cuisine!
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Recipe Information
Ingredients
- 1 cup Urid Dal (split black gram)
- 2 cups Parboiled Rice
- 0.5 teaspoon Fenugreek Seeds
- 1 teaspoon Salt
- 1 cup Water
Instructions
Rinse the urid dal under running water until the water runs clear. Then soak it along with the fenugreek seeds in a bowl with enough water to cover them for about 4 hours.
Rinse the parboiled rice thoroughly until the water runs clear and soak them in a separate bowl for about 4 hours as well.
Drain the water from the urid dal and fenugreek seeds. Add them to a blender or wet grinder with about 1/2 cup of water and grind to a smooth batter. Transfer the batter to a large bowl.
Drain water from the soaked rice and add them to the blender or grinder. Grind with remaining 1/2 cup water until smooth. Add the rice batter to the dal batter in the large bowl.
Mix both batters well with your hand for the best results. This aids fermentation.
Cover the bowl with a lid and let it ferment in a warm place for around 8-12 hours, or until the batter doubles in volume and turns a bit frothy.
Once the batter is fermented, gently stir in the salt. The batter is now ready for making idlis.
Grease the idli molds lightly with oil (coconut or neutral oil) and pour the batter into each mold until it's about 3/4 full.
Steam the idlis in an idli steamer for about 10-12 minutes on medium heat. Insert a toothpick; if it comes out clean, idlis are done.
Remove the idlis from the molds using a spoon after allowing them to cool slightly.
Serve hot with coconut chutney, sambar, or your choice of accompaniments.
Nutrition Facts
Calories |
1192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2448 mg | 106% | |
| Total Carbohydrate | 223.3 g | 81% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 0.2 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 2204 mg | 47% | |
*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.
