Low Carb Idli Sambar
Delight in the south Indian classic with a low-carb twist! This **Low Carb Idli Sambar** recipe transforms the traditional favorite into a guilt-free treat perfect for those following a keto or low-carb diet. Fluffy, tender idlis made from steamed cauliflower, coconut flour, and yogurt pair harmoniously with a warm and flavorful sambar packed with protein-rich toor dal, hearty mixed vegetables, and aromatic spices like turmeric, sambar powder, and asafoetida. This nutritious and wholesome dish is not only gluten-free but also brimming with authentic flavors, ensuring a satisfying meal while keeping carbs in check. Serve hot and garnish with fresh coriander for a taste that pairs tradition with modern dietary needs.
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Recipe Information
Ingredients
- 300 grams Cauliflower florets
- 100 grams Yogurt
- 50 grams Coconut flour
- 0.5 teaspoons Baking soda
- 1 teaspoons Salt
- 1 teaspoons Ghee
- 0.5 teaspoons Mustard seeds
- 6 leaves Curry leaves
- 100 grams Toor dal
- 2 tablespoons Tamarind pulp
- 200 grams Mixed vegetables (carrots, beans, eggplant)
- 0.5 teaspoons Turmeric powder
- 2 tablespoons Sambar powder
- 1 teaspoons Salt
- 750 ml Water
- 1 medium, chopped Tomato
- 0.25 teaspoons Asafoetida (hing)
- 2 tablespoons Coriander leaves
Instructions
To make the low carb idli, grate the cauliflower and steam it for 5 minutes until tender. Let it cool.
Mix the steamed cauliflower with yogurt, coconut flour, baking soda, and salt until it forms a batter.
Grease an idli mold with ghee, pour the batter into the molds, and steam for 10-12 minutes until cooked through.
For the sambar, rinse the toor dal and cook it in a pressure cooker with 300 ml of water and turmeric for about 3 whistles or until soft.
Mash the cooked dal and set aside.
In a deep pan, add ghee and mustard seeds. Once they start to splutter, add curry leaves and asafoetida.
Add mixed vegetables and sauté for 5 minutes.
Add chopped tomato, sambar powder, and salt. Cook until tomatoes are soft.
Pour in the tamarind pulp, cooked dal, and 450 ml of water. Bring to a boil.
Reduce heat and simmer for 15-20 minutes or until the vegetables are cooked through.
Garnish with coriander leaves and serve the hot sambar with freshly steamed cauliflower idlis.
Nutrition Facts
Calories |
997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 7076 mg | 308% | |
| Total Carbohydrate | 173.9 g | 63% | |
| Dietary Fiber | 54.4 g | 194% | |
| Total Sugars | 48.4 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 497 mg | 38% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2321 mg | 49% | |
*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.
