Traditional South Indian Idly
Soft, fluffy, and utterly delicious, Traditional South Indian Idly is a healthy and gluten-free steamed rice cake loved for its simplicity and versatility. Made with a perfectly balanced blend of idly rice, protein-rich urad dal, and aromatic fenugreek seeds, this recipe captures the essence of authentic South Indian cuisine. The batter undergoes natural fermentation, enhancing its flavor and texture, while the gentle steaming process ensures the idlies are light and airy. Serve these classic idlies with tangy sambar and creamy coconut chutney for a wholesome breakfast, snack, or even dinner. A must-try dish, Traditional South Indian Idly offers a taste of comfort and tradition with every bite. Keywords: South Indian idly recipe, gluten-free idly, traditional idly, authentic South Indian breakfast, steamed rice cake, healthy idly.
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Recipe Information
Ingredients
- 2 cups Idly rice
- 1 cup Urad dal (split black gram)
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Salt
- 2.5 cups Water
Instructions
Rinse 2 cups of idly rice and 1 cup of urad dal separately under running water until the water runs clear.
Soak the rinsed rice in a bowl with enough water to cover it. In a separate bowl, combine the urad dal and 1 teaspoon fenugreek seeds, and soak in enough water for about 6 hours or overnight.
After soaking, drain the urad dal and fenugreek seeds. Grind them together in a blender with 1 cup of water until you get a smooth and fluffy batter.
Next, drain the rice and grind it with 1.5 cups of water to a slightly coarse batter.
Combine the rice and dal batter in a large mixing bowl. Mix well to ensure the batter is smooth and lump-free.
Add 1 teaspoon of salt and stir to combine the batter well.
Cover the bowl with a lid or a clean towel and let it ferment in a warm place for 8-10 hours or overnight. The batter should rise and double in volume.
Once fermented, lightly stir the batter. Do not over-mix it.
Grease your idly molds lightly with oil. Pour the batter into each mold until 3/4 full.
Set up a steamer with water and bring it to a boil. Place the idly molds inside the steamer, cover it with the lid, and steam the idlies for about 12-15 minutes on medium flame.
To check if the idlies are done, insert a toothpick into one idly. If it comes out clean, they are cooked.
Once done, carefully remove the idly molds from the steamer and allow them to cool slightly before demolding.
Serve the idlies warm with coconut chutney and sambar as accompaniments.
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.0 g | 6% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2462 mg | 107% | |
| Total Carbohydrate | 260.1 g | 95% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 0.5 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2170 mg | 46% | |
*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.
