Sugar-Free Sambhar Idli
Delight in the wholesome goodness of Sugar-Free Sambhar Idli, a healthier twist on the beloved South Indian classic. This recipe pairs fluffy, steamed idlis made from a naturally fermented batter of raw rice, urad dal, and fenugreek seeds with a vibrant sambhar free from added sugar. Packed with protein-rich toor dal, tamarind pulp, and a medley of fresh vegetables like carrots, beans, and potatoes, the flavorful sambhar is infused with aromatic spices such as mustard seeds, curry leaves, and sambhar powder. Perfect for breakfast or a light dinner, this satisfying dish caters to those seeking a nutritious, diabetic-friendly Indian meal without compromising on taste. Serve piping hot for a comforting, authentic culinary experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup raw rice
- 0.5 cup urad dal (split black gram)
- 0.5 teaspoon fenugreek seeds
- 1 teaspoon salt
- 2 tablespoons tamarind pulp
- 1 cup toor dal (pigeon peas)
- 1 cup mixed vegetables (carrot, beans, potato)
- 2 tablespoons sambhar powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon mustard seeds
- 0.25 teaspoon asafoetida
- 10 leaves curry leaves
- 2 dried red chilies
- 2 tablespoons oil
- 1 teaspoon salt (for sambhar)
- 4 cups water
Instructions
Soak raw rice and urad dal together with fenugreek seeds for a minimum of 4 hours.
Drain the soaked rice and dal, and grind them in a blender until you reach a smooth batter, adding water as necessary. The batter should have a flowing consistency.
Add a teaspoon of salt to the batter, mix well, cover, and allow it to ferment in a warm place for 8 hours or overnight.
Prepare the sambhar by washing toor dal thoroughly. Pressure cook with 2 cups of water and a pinch of turmeric for 3 whistles. Let it cool and then mash.
In a pot, heat oil and add mustard seeds. When they start popping, add cumin seeds, asafoetida, curry leaves, and dried red chilies.
Add chopped mixed vegetables to the pot and sauté for 5 minutes.
Next, add turmeric powder, sambhar powder, and the cooked, mashed toor dal, tamarind pulp, remaining water, and salt. Mix well.
Bring the sambhar to a boil and let it simmer for 15-20 minutes until the vegetables are cooked and flavors meld.
For the idlis, grease idli molds with a small amount of oil. Pour fermented batter into the molds.
Steam the idlis for about 10-12 minutes or until a toothpick inserted comes out clean.
Serve hot idlis with the sugar-free sambhar.
Nutrition Facts
Calories |
2328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4504 mg | 196% | |
| Total Carbohydrate | 407.4 g | 148% | |
| Dietary Fiber | 70.3 g | 251% | |
| Total Sugars | 21.8 g | ||
| Protein | 94.4 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 536 mg | 41% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 5370 mg | 114% | |
*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.
