Low Sodium Classic South Indian Idlis
Discover the art of making fluffy, delicate *Low Sodium Classic South Indian Idlis*—a nutritious twist on a beloved traditional staple. Perfect for health-conscious food lovers, this recipe combines idli rice, protein-rich urad dal, and fenugreek seeds to create a fermented batter that yields soft, pillowy idlis with a signature tangy flavor. Free from added salt, these low-sodium idlis rely on fermentation to bring out their depth of taste and airy texture, making them both gut-friendly and heart-healthy. With simple steaming as the cooking method, these idlis are naturally light and make an ideal pairing with coconut chutney or hearty sambar. Whether you're exploring South Indian cuisine for the first time or looking for a wholesome, low-sodium meal option, this recipe combines tradition, flavor, and health in every bite.
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Recipe Information
Ingredients
- 2 cups Idli rice
- 1 cup Urad dal (split black gram without skins)
- 0.5 teaspoons Fenugreek seeds
- 1.5 cups Water
- 0.25 teaspoons Fenugreek seeds (for soaking with urad dal)
Instructions
Rinse the idli rice and urad dal separately under running water until the water runs clear.
In a large bowl, soak the idli rice in water for 6 hours or overnight.
In another bowl, soak the urad dal along with fenugreek seeds in water for 6 hours or overnight.
Drain the soaked urad dal and fenugreek seeds, reserving the water. Grind the mixture into a smooth paste, adding just enough reserved water to achieve a batter that is light and fluffy.
Next, drain and grind the idli rice to a smooth batter, using reserved water as needed to achieve the right consistency. The rice batter should be slightly grainy to give the idli its characteristic texture.
Combine both the rice and dal batters in a large mixing bowl. Mix thoroughly using clean hands to incorporate air into the batter, which aids fermentation.
Cover the bowl and let the batter ferment in a warm place for 8 to 12 hours or until it has doubled in volume and has a slightly tangy aroma.
After fermentation, gently stir the batter once to mix well. Check the consistency; it should be thick yet pourable. If too thick, add a little water.
Grease your idli molds lightly with oil. Pour the batter into each mold, filling to about 3/4 full.
Set up a steamer and bring water to a boil. Place the filled idli molds in the steamer, cover with a lid, and steam for about 10-15 minutes until a toothpick inserted comes out clean.
Once cooked, let the idlis sit for a minute before removing them from the mold using a spoon.
Serve warm with coconut chutney or sambar for a wholesome, low-sodium meal.
Nutrition Facts
Calories |
1222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.6 g | 6% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 92 mg | 4% | |
| Total Carbohydrate | 231.5 g | 84% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 0.4 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2126 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.
