Nut-Free Classic South Indian Idlis
Experience the authentic taste of South India with these Nut-Free Classic South Indian Idlis, a light and fluffy steamed rice cake that’s perfect for breakfast or as a snack. Crafted from simple ingredients like idli rice, urad dal, and fenugreek seeds, this easy recipe ensures a nut-free and allergy-friendly delight while maintaining the traditional essence of idlis. The key to the perfect texture lies in the fermentation process, which results in soft and airy idlis ready to pair with tangy sambar or creamy coconut chutney. With no nuts and a wholesome blend of rice and lentils, this savory dish is a go-to for both beginners and seasoned cooks looking to whip up a comforting South Indian meal. Perfect for family feasts or quick snacks, these idlis are a testament to the simplicity and flavor of Indian cuisine.
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Recipe Information
Ingredients
- 2 cups Idli rice
- 1 cup Urad dal (split black gram)
- 0.5 teaspoons Fenugreek seeds
- 1 teaspoon Salt
- as needed Water
Instructions
Rinse the idli rice under running water until the water runs clear. Soak the rice in enough water for 6 hours.
Rinse the urad dal and fenugreek seeds until the water is no longer cloudy. Soak them together in enough water for 4 hours.
After soaking, drain the urad dal and fenugreek seeds and transfer them to a blender. Add sufficient water to the blender and grind to a smooth and fluffy batter. Transfer the batter to a large mixing bowl.
Drain the soaked idli rice and blend them with enough water to create a slightly coarse batter. Combine this batter with the urad dal batter.
Mix both batters well using your hands, allowing natural warmth from your hands to aid fermentation.
Cover the batter with a lid and leave it in a warm place to ferment for 8 to 12 hours or overnight until it increases in volume and turns slightly bubbly.
Add salt to the fermented batter and gently mix to combine.
Grease the idli plates with a little oil and pour the batter into the idli molds, filling each about three-fourths full to allow room for expansion.
Bring water to a boil in an idli steamer or a large pot. Place the idli stand inside and steam on medium heat for 10-15 minutes.
Check if the idlis are done by inserting a toothpick or fork. If it comes out clean, the idlis are ready.
Allow the idlis to cool for a few minutes before removing them from the molds using a spoon or butter knife.
Serve the nut-free classic South Indian idlis hot with coconut chutney and sambar.
Nutrition Facts
Calories |
1208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.6 g | 6% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2441 mg | 106% | |
| Total Carbohydrate | 231.1 g | 84% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 0.4 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| 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.
