Vegan Traditional South Indian Idly
Experience the light and fluffy delight of Vegan Traditional South Indian Idly, a beloved staple from South India that's as healthy as it is delicious. Made with naturally fermented batter of idli rice and split urad dal, this recipe is completely plant-based and showcases the magic of traditional fermentation techniques. A touch of fenugreek seeds enhances the flavor while aiding fermentation, resulting in perfectly soft idlies that pair beautifully with coconut chutney, sambar, or tangy tomato chutney. Simple yet full of authentic flavors, this gluten-free and vegan recipe is ideal for breakfast, lunch, or dinner. With step-by-step preparation that ensures the iconic texture and taste, these steamed rice-lentil cakes are a true celebration of South Indian cuisine. Whether you're a seasoned fan or exploring idlies for the first time, this recipe is sure to elevate your dining experience!
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Recipe Information
Ingredients
- 2 cups Idli rice (parboiled rice)
- 1 cup Split urad dal (skinless black gram lentils)
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Salt
- 2.5 cups Water
- 1 teaspoon Neutral oil (optional, for greasing the idly molds)
Instructions
Rinse the idli rice under running water 3-4 times, until the water runs clear. Transfer it to a bowl and soak it in enough water to submerge the rice for at least 6 hours or overnight.
Rinse the split urad dal under running water until the water runs clear. Combine the dal and fenugreek seeds in a bowl and soak them in enough water to cover for at least 4-6 hours or overnight.
After soaking, drain the water from the urad dal and fenugreek seeds, and grind them into a smooth paste using a blender or wet grinder, adding a small amount of water (around 1/2 cup) gradually. Transfer the paste to a large mixing bowl.
Next, drain the idli rice and grind it coarsely (slightly gritty texture) with about 1 cup of water. Add this to the same bowl as the urad dal paste.
Mix the rice batter and dal batter thoroughly using clean hands. This helps incorporate air for better fermentation.
Add salt to the batter and mix well. Cover the bowl loosely with a lid or cloth and let it ferment in a warm place for 8-12 hours, or until the batter has doubled in volume and a slight sour aroma is noticeable.
After fermentation, gently stir the batter. If it is too thick, add small amounts of water until it reaches a thick but pourable consistency.
Prepare the idly steamer or pressure cooker. Add water to the steamer/cooker base and bring it to a boil. Grease the idly molds lightly with oil, if desired.
Pour the batter into the idly mold cavities until each cavity is 3/4 full. Place the molds in the steamer or pressure cooker. If using a pressure cooker, do not use the whistle.
Steam the idlies for 10-12 minutes on medium heat. To check for doneness, insert a toothpick or knife into one idly; it should come out clean.
Carefully remove the idly trays from the steamer and allow them to cool for 2-3 minutes before using a spoon to gently scoop out the idlies from the mold.
Serve the idlies warm with coconut chutney, sambar, or a spicy tomato chutney for a perfect vegan South Indian experience.
Nutrition Facts
Calories |
1266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2460 mg | 107% | |
| Total Carbohydrate | 232.9 g | 85% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 0.4 g | ||
| Protein | 60.9 g | 122% | |
| 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.
