Soy-Free Classic South Indian Idlis
Experience the authentic taste of South India with this Soy-Free Classic South Indian Idli recipe! Crafted without soy, these soft and fluffy steamed rice cakes are made using a perfect blend of idli rice, whole urad dal, and a touch of fenugreek for enhanced flavor and fermentation. The traditional fermentation process ensures a light, airy texture and a mildly tangy aroma, capturing the essence of true South Indian cuisine. Perfect as a wholesome breakfast or snack, these idlis pair beautifully with coconut chutney and sambar for a complete, satisfying meal. Whether you're embracing a soy-free lifestyle or simply craving a timeless delicacy, this recipe delivers simplicity and authenticity in every bite.
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Recipe Information
Ingredients
- 2 cups Idli rice
- 0.5 cup Whole urad dal (black gram)
- 0.5 teaspoon Fenugreek seeds
- 1 teaspoon Salt
- 2.5 cups Water
Instructions
Rinse the idli rice and urad dal separately in plenty of water until the water runs clear. This will take 2-3 washes.
Soak the idli rice in a separate bowl with enough water to cover for about 6 hours or overnight.
In another bowl, soak the urad dal and fenugreek seeds together with enough water to cover for about 6 hours or overnight.
Once soaked, drain the urad dal and fenugreek seeds, and blend them in a grinder or blender with about 3/4 cup of water until you get a smooth and fluffy batter. Transfer this to a large mixing bowl.
Drain the soaked idli rice and blend it with just enough water to make a coarse batter. The texture should be slightly gritty.
Combine the rice batter with the urad dal batter in the mixing bowl. Mix well using your hand as the warmth of your hand helps in fermentation.
Cover the bowl with a lid and let it ferment in a warm place for about 8 to 12 hours, or until it has doubled in volume and has a sour aroma.
Add salt to the fermented batter and gently stir it to combine. Be careful not to deflate the batter too much.
Grease the idli molds with a little oil. Pour the batter into the molds until 3/4 full to allow for expansion during steaming.
Bring water to a boil in the idli steamer. Place the filled idli stand inside once the steam starts forming.
Steam the idlis for about 10 to 15 minutes on medium heat or until they are cooked through. A toothpick inserted into one should come out clean.
Allow the idlis to cool for a few minutes before carefully removing them from the molds with a spoon.
Serve hot with coconut chutney and sambar.
Nutrition Facts
Calories |
873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.0 g | 4% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2421 mg | 105% | |
| Total Carbohydrate | 172.1 g | 63% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 0.4 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1137 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.
