Sugar-Free Classic South Indian Idlis
Rediscover the timeless charm of South Indian cuisine with our Sugar-Free Classic South Indian Idlis. Crafted from a harmonious blend of idli rice, urad dal, and fenugreek seeds, these soft, pillowy steamed delights are naturally sugar-free, gluten-free, and rich in protein—perfect for health-conscious foodies. This recipe showcases the traditional fermentation process, enhancing both flavor and digestibility while lending the idlis their signature fluffy texture. With just a handful of wholesome ingredients and straightforward steps, you can prepare a nutritious, guilt-free breakfast or snack that pairs beautifully with coconut chutney and tangy sambar. Whether you're embracing simple, healthy eating or diving into authentic Indian recipes, these idlis promise to deliver taste and tradition without compromise.
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Recipe Information
Ingredients
- 2 cups Idli rice
- 1 cup Urad dal (split black gram)
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Salt
- 2.5 cups Water
Instructions
Start by rinsing 2 cups of idli rice under cold running water until the water runs clear. This will remove excess starch. Then soak the rice in 2.5 cups of water for at least 4 hours or overnight.
In a separate bowl, rinse 1 cup of urad dal and 1 teaspoon of fenugreek seeds thoroughly. Soak them together in enough water to cover for about 4 hours or overnight.
Once soaked, drain the urad dal and fenugreek seeds, and add them to a wet grinder or high-speed blender. Grind them into a smooth batter, adding a few tablespoons of water if necessary. The batter should be light and fluffy.
Drain the soaked rice and grind it into a slightly coarse batter, adding water as needed to achieve a thick, pancake-batter-like consistency. The texture should still have a little graininess left.
Mix the urad dal batter and rice batter together in a large mixing bowl. Add 1 teaspoon of salt and mix well until combined.
Cover the bowl with a lid or cloth and let the batter ferment in a warm place for 8 to 12 hours or until it doubles in size and becomes slightly frothy. Fermentation time may vary based on your local climate.
After fermentation, gently mix the batter without disturbing too much of the air incorporated during fermentation.
Grease idli molds with a little oil or ghee. Pour the batter into each mould, filling them about 3/4 full to allow space for rising.
Place the filled idli stand in a steamer or pressure cooker and steam the idlis for about 10-15 minutes on medium heat until a toothpick inserted in the center comes out clean.
Once done, remove the idli stand and let it cool for a minute. Use a spoon to gently remove the idlis from the molds.
Serve warm with coconut chutney and sambar or with any condiment of your choice.
Nutrition Facts
Calories |
1214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.7 g | 6% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2460 mg | 107% | |
| Total Carbohydrate | 232.1 g | 84% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 0.4 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2134 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.
