Low Fat Classic South Indian Idlis
Discover the joy of making **Low Fat Classic South Indian Idlis**, a wholesome, fluffy, and utterly delicious dish that's perfect for healthy breakfasts or light meals. This low-fat recipe features a blend of soaked idli rice and split urad dal, enhanced with fenugreek seeds for added flavor and nutrition. The fermented batter yields soft, airy idlis that are steamed to perfection without the need for oil, keeping them light and guilt-free. With their subtle, tangy undertone and irresistible texture, these idlis pair beautifully with vibrant sambar or creamy coconut chutney for a quintessential South Indian dining experience. Plus, the long fermentation process boosts digestion and enhances taste, making them as nourishing as they are satisfying. Whether you're embracing traditional flavors or seeking nutrient-rich options, these idlis are sure to become a favorite in your kitchen.
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Recipe Information
Ingredients
- 2 cups Idli rice
- 0.5 cups Split urad dal (skinned black gram)
- 0.5 teaspoons Methi seeds (fenugreek seeds)
- 1 teaspoons Salt
- 2 cups Water
Instructions
Rinse the idli rice thoroughly under running water and soak it in a large bowl with 1 cup of water for about 6 hours. In another bowl, rinse and soak the urad dal and fenugreek seeds together with the remaining 1 cup of water for 6 hours.
Drain the water from the soaked urad dal and fenugreek seeds. Using a wet grinder, grind them into a smooth and fluffy batter. If needed, add a few teaspoons of water to aid grinding.
Next, drain the soaked rice and grind it coarsely in the grinder. The batter should have a grainy texture.
Mix both batters together in a large bowl, add the salt, and stir well to combine.
Cover the bowl with a lid and let the batter ferment in a warm place for about 8-12 hours or overnight, until it doubles in volume and becomes airy.
Grease the idli plates lightly with a small amount of oil to prevent sticking. Pour the fermented batter into the molds of the idli tray, filling each one about three-quarters full to allow for rising.
Set up the idli steamer with water in the base. Heat it until the water comes to a boil.
Carefully place the idli plates in the steamer and steam for about 10-15 minutes on medium-high heat. Insert a toothpick or skewer to check if the idlis are done; it should come out clean.
Once cooked, remove the idlis from the steamer and allow them to cool for a few minutes before gently removing them from the molds using a spoon.
Serve the idlis hot with sambar, coconut chutney, or any chutney of your choice for a classic South Indian meal.
Nutrition Facts
Calories |
871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2417 mg | 105% | |
| Total Carbohydrate | 171.6 g | 62% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 0.4 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1132 mg | 24% | |
*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.
