Soy-Free Sambhar Idli
Discover the wholesome joy of Soy-Free Sambhar Idli, a traditional South Indian dish with a unique twist! Perfect for those with soy allergies, this recipe delivers the comforting flavors of classic sambhar and fluffy idlis without compromising on taste or texture. The idlis are made from fermented rice and urad dal batter, seasoned with fenugreek for a subtle tang. Paired with a robust sambhar—rich with the flavors of tamarind, turmeric, and freshly ground spices—this dish features tender tur dal and a medley of vibrant vegetables like carrots, potatoes, and bell peppers. Finished with a sprinkle of fresh cilantro, this soy-free delicacy is easy to prepare and ideal for a hearty breakfast, lunch, or dinner! Enjoy a gluten-free, vegan-friendly meal that’s packed with authentic South Indian flavors and vibrant nutrition.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Idli Rice
- 0.25 cup Urad Dal (split black gram, skinless)
- 0.5 teaspoon Fenugreek Seeds
- 1 teaspoon Salt
- 1 cup Water
- 0.5 cup Tur Dal (pigeon peas)
- 2 tablespoons Tamarind Pulp
- 1 tablespoon Vegetable Oil
- 0.5 teaspoon Mustard Seeds
- 0.5 teaspoon Cumin Seeds
- 10 leaves Curry Leaves
- 0.5 teaspoon Asafoetida
- 0.5 teaspoon Turmeric Powder
- 0.5 teaspoon Red Chili Powder
- 1 tablespoon Sambhar Powder
- 1 cup Assorted Vegetables (carrots, potatoes, bell pepper)
- 2 tablespoons Cilantro, chopped
Instructions
Wash the idli rice and urad dal under running water until the water runs clear.
Soak the idli rice and fenugreek seeds in a bowl of water for at least 4 hours, and soak the urad dal separately for the same amount of time.
Drain the soaked urad dal and blend it into a smooth batter using half a cup of water. Transfer to a large bowl.
Now, drain the rice and fenugreek seeds and blend them to a coarse batter using remaining water.
Combine the rice and urad dal batters, add salt and mix well. Cover and let it ferment in a warm place overnight or for about 8-12 hours until the batter doubles in size.
For sambhar, rinse the tur dal thoroughly and pressure cook with 1.5 cups of water and turmeric powder until soft.
Once done, mash the cooked tur dal and set aside.
Heat oil in a pot, add mustard seeds, let them splutter. Then add cumin seeds, curry leaves, and asafoetida.
Add the assorted vegetables and sauté for a few minutes until they turn slightly soft.
Pour in the tamarind pulp, red chili powder, sambhar powder, and mix well.
Add the mashed dal to the pot, mix, and add additional water if needed to reach your desired consistency.
Bring the sambhar to a boil and let it simmer for about 10-15 minutes. Adjust salt to taste.
Grease idli molds and fill them with the fermented batter.
Steam the idlis in an idli steamer for 10-12 minutes until they are cooked through.
Serve hot idlis with the prepared sambhar, garnished with chopped cilantro.
Nutrition Facts
Calories |
1138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2496 mg | 109% | |
| Total Carbohydrate | 203.9 g | 74% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 23.2 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3023 mg | 64% | |
*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.
