Soy-Free Traditional South Indian Idly
Embark on a journey to the heart of South India with this authentic recipe for Soy-Free Traditional South Indian Idly. Perfectly soft, fluffy, and naturally gluten-free, these steamed rice-lentil cakes are made using idly rice, dehusked whole urad dal, and a touch of methi seeds for enhanced flavor and texture. This soy-free version stays true to its roots, using the time-honored method of soaking, grinding, fermenting, and steaming to achieve unparalleled taste and nutrition. With just five ingredients, minimal oil, and no additives, these idlies make for a wholesome breakfast or snack, pairing beautifully with coconut chutney, sambar, or spicy podi powder. Whether you're recreating traditional flavors or savoring a healthy treat, this recipe is an ultimate guide to mastering India’s beloved comfort food. Keywords: Soy-Free Idly, Traditional South Indian Idly, Gluten-Free Steamed Cakes, Healthy Indian Breakfast.
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Recipe Information
Ingredients
- 2 cups Idly rice
- 0.5 cups Whole urad dal (black gram, dehusked)
- 0.5 teaspoons Methi seeds (fenugreek seeds)
- 2 cups Water
- 1 teaspoons Salt
Instructions
Rinse the idly rice thoroughly under running water until the water runs clear. Soak it in 1.5 cups of water for at least 6 hours or overnight.
Rinse the urad dal and methi seeds together under running water. Soak them in 0.5 cups of water for at least 6 hours or overnight.
After soaking, drain the soaked urad dal and methi seeds (reserve the water), and grind them into a smooth paste using a wet grinder or high-speed blender. Add the reserved water gradually as needed to achieve a thick, fluffy batter.
Next, drain the soaked idly rice and grind it coarsely in the wet grinder or blender. Add 0.5 cups of fresh water during grinding to make a thick batter with a slightly grainy texture.
Mix the urad dal batter and rice batter together in a large bowl. Add salt and stir well to combine. The consistency should be thick but pourable.
Allow the batter to ferment by covering the bowl with a lid or clean kitchen towel. Keep it in a warm place for 8-12 hours, or until the batter rises and becomes slightly bubbly.
Grease idly molds lightly with oil or ghee. Pour the fermented batter into each mold, filling them about 3/4 of the way.
Steam the idlies in an idly steamer or pressure cooker (without a whistle) for 12-15 minutes on medium heat.
Remove the idlies from the molds using a spoon or butter knife once slightly cooled. Serve hot with coconut chutney, sambar, or podi (spiced lentil powder).
Nutrition Facts
Calories |
1001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.2 g | 4% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2418 mg | 105% | |
| Total Carbohydrate | 199.6 g | 73% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 0.5 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1166 mg | 25% | |
*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.
