Vegetarian Traditional South Indian Idly
Experience the authentic taste of South Indian comfort food with this Vegetarian Traditional South Indian Idly recipe! Made from a blend of idly rice and urad dal, enhanced with fenugreek seeds for a subtle hint of flavor, this classic dish boasts a soft, fluffy texture achieved through natural fermentation. Perfect for breakfast or a light meal, these steamed idlies are a healthy, gluten-free option that pairs beautifully with coconut chutney and aromatic sambar. The step-by-step process ensures you master the art of making idlies at home, from grinding the batter to steaming them to perfection. Elevate your culinary repertoire with this traditional South Indian delight that’s wholesome, nourishing, and irresistibly delicious!
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Recipe Information
Ingredients
- 2 cups Idly rice
- 1 cup Urad dal (skinned black gram)
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Salt
- 2 cups Water
- 1 teaspoon Oil (for greasing idly molds)
Instructions
1. Rinse 2 cups of idly rice and 1 cup of urad dal separately under running water until the water runs clear. Drain the water.
2. Soak the idly rice in a bowl with enough water to cover it for 6 hours. In another bowl, soak the urad dal and 1 teaspoon of fenugreek seeds together in enough water for 4 hours.
3. After soaking, drain the urad dal and fenugreek seeds and add them to a blender. Gradually add about 3/4 cup of water and grind into a smooth and fluffy batter. Transfer to a large mixing bowl.
4. Drain the idly rice and transfer it to the blender. Add about 1 cup of water gradually and grind to a slightly coarse consistency. The texture should resemble fine semolina. Add this to the mixing bowl with the urad dal batter.
5. Mix both batters well with your hand. This helps in fermentation. Cover the bowl with a lid, ensuring there is space for the batter to rise. Allow the batter to ferment in a warm place for 8 to 12 hours, or until it doubles in volume and becomes airy.
6. Once fermented, gently stir the batter and add 1 teaspoon of salt. Mix just enough to combine. Do not overmix, as it will release the air from the batter.
7. Grease the idly molds with a small amount of oil. Spoon the batter into the molds, filling them about 3/4 full.
8. Stack the idly molds in a steamer and steam over medium heat for 10 to 15 minutes. To check if the idlies are done, insert a toothpick into one; it should come out clean.
9. Remove the idly molds from the steamer and let them cool for a few minutes. Use a spoon to gently remove the idlies from the molds.
10. Serve warm with coconut chutney and sambar for an authentic South Indian experience.
Nutrition Facts
Calories |
1394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2458 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 | 361 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.
