Dairy-Free Traditional South Indian Idly
Discover the authentic taste of South India with this Dairy-Free Traditional Idly recipe, perfect for anyone seeking a wholesome, plant-based meal. Made from parboiled rice, urad dal, and a touch of fenugreek seeds, this timeless dish is naturally dairy-free and gluten-free. The secret lies in its long fermentation process, which creates a fluffy, tangy batter that steams into soft, pillowy idlies bursting with flavor. Simple to prepare yet deeply nourishing, these idlies are ideal served warm with coconut chutney or spicy sambar for a balanced and satisfying meal. Whether you're new to South Indian cuisine or a seasoned lover, this recipe brings authentic flavors to your table with a healthy twist.
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Recipe Information
Ingredients
- 2 cups Parboiled rice (idli rice)
- 1 cup Split urad dal (black gram lentils, hulled)
- 0.5 teaspoons Fenugreek seeds
- 1 cup Water
- 1 teaspoon Salt
- 1 teaspoon Vegetable oil (for greasing, optional)
Instructions
Rinse the parboiled rice thoroughly in water 2-3 times to remove excess starch. Place it in a large bowl and soak it in water for 6 hours or overnight.
Rinse the split urad dal and fenugreek seeds in water 2-3 times. Place them in a separate bowl, add enough water to cover, and soak them for 6 hours or overnight.
After soaking, drain the water from the rice and dal separately, but reserve the water for grinding.
Grind the soaked urad dal and fenugreek seeds in a high-speed blender or wet grinder, adding the reserved soaking water a little at a time, to achieve a smooth and fluffy batter. Transfer to a large mixing bowl.
Next, grind the soaked rice into a slightly coarse batter (resembling fine semolina). Add just enough reserved soaking water to ensure smooth grinding. Add this to the same bowl as the urad dal batter.
Mix the rice and urad dal batters thoroughly using clean hands. This helps incorporate air into the batter, aiding fermentation.
Cover the bowl with a lid or clean kitchen towel and let the batter ferment in a warm place for 8-12 hours, or until it doubles in volume and turns light and slightly tangy.
Once the batter is fermented, gently stir it and add salt. Mix well but do not over-mix to avoid deflating the batter.
Grease the idly molds lightly with vegetable oil or leave them ungreased if using non-stick molds.
Pour the batter into the molds, filling them about 3/4th full to allow space for rising during steaming.
Set up an idly steamer or a large pot with a steaming rack. Add enough water to the base and bring it to a boil.
Place the loaded idly molds in the steamer, cover with a lid, and steam on medium heat for 10-12 minutes or until a toothpick inserted into the idlies comes out clean.
Turn off the heat and let the idlies cool for 2-3 minutes before removing them from the molds using a spoon or butter knife.
Serve warm with coconut chutney, sambar, or your favorite accompaniments.
Nutrition Facts
Calories |
1258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2448 mg | 106% | |
| Total Carbohydrate | 231.9 g | 84% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 0.4 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2120 mg | 45% | |
*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.
