Traditional South Indian Idly

Fluffy, light, and delightfully healthy, Traditional South Indian Idly is a quintessential steamed rice cake enjoyed as a breakfast staple in South India. Made from a fermented batter of idly rice and urad dal, with a hint of fenugreek seeds for added flavor and nutritional value, this recipe delivers the perfect balance of softness and a subtle tang. The 8-10 hour fermentation process not only enhances the idlies' texture but also boosts their digestibility, making them a wholesome way to start your day. Steamed to perfection, these savory cakes are naturally gluten-free and pair beautifully with classic accompaniments like coconut chutney and aromatic sambar. Ideal for family breakfasts or as a light snack, this recipe is a must-try for anyone seeking authentic South Indian flavors.

Nutriscore Rating: 78/100

Prep Time:840 mins

Cook Time:15 mins

Total Time:855 mins

Servings: 4

Ingredients

• 2 cups Idly rice
• 1 cup Urad dal (split black gram)
• 1 teaspoon Fenugreek seeds
• 1 teaspoon Salt
• 2.5 cups Water

Directions

Step 1

Rinse 2 cups of idly rice and 1 cup of urad dal separately under running water until the water runs clear.

Step 2

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.

Step 3

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.

Step 4

Next, drain the rice and grind it with 1.5 cups of water to a slightly coarse batter.

Step 5

Combine the rice and dal batter in a large mixing bowl. Mix well to ensure the batter is smooth and lump-free.

Step 6

Add 1 teaspoon of salt and stir to combine the batter well.

Step 7

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.

Step 8

Once fermented, lightly stir the batter. Do not over-mix it.

Step 9

Grease your idly molds lightly with oil. Pour the batter into each mold until 3/4 full.

Step 10

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.

Step 11

To check if the idlies are done, insert a toothpick into one idly. If it comes out clean, they are cooked.

Step 12

Once done, carefully remove the idly molds from the steamer and allow them to cool slightly before demolding.

Step 13

Serve the idlies warm with coconut chutney and sambar as accompaniments.

Nutrition Facts

Serving size	1309.7 grams (1309.7g)

Amount per serving	% Daily Value*
Calories	1344

Total Fat 5.00g	6%
Saturated Fat 1.20g	6%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2462mg	107%
Total Carbohydrate 260.10g	95%
Dietary Fiber 40.00g	143%
Total Sugars 0.50g
Protein 63.80g	128%

Vitamin D 0IU	0%
Calcium 369mg	28%
Iron 17mg	97%
Potassium 2170mg	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.

Source of Calories

Fat: 3.4%

Protein: 19.0%

Carbs: 77.6%