Soft, pillowy steamed rice cakes with a slightly tangy flavor from fermentation. This classic South Indian breakfast is naturally vegan, gluten-free, and pairs perfectly with sambar and coconut chutney. Note: Total time excludes the essential 14-20 hours of soaking and fermentation.
Prep20 min
Cook20 min
Soak360 min
Ferment600 min
Servings10
Serving size: 3 pieces
89cal
3gprotein
15gcarbs
Ingredients
2 cup Idli Rice (Parboiled rice specifically for idli. Do not substitute with basmati or jasmine rice.)
0.5 cup Urad Dal (Split and skinned black gram lentils. Use whole, unpolished dal for best results.)
0.25 cup Poha (Thick flattened rice flakes. This makes the idlis softer.)
1 tsp Fenugreek Seeds (Also known as methi dana. Aids in fermentation and adds flavor.)
1.5 tsp Rock Salt (Non-iodized salt is preferred as iodized salt can inhibit fermentation.)
3 cup Water (Approximately, for grinding. Use cold water. Plus more for soaking.)
1 tbsp Neutral Oil (For greasing the idli molds. Use sunflower, canola, or sesame oil.)
A fiery and aromatic South Indian omelette packed with freshly ground Chettinad spices, onions, and green chilies. This quick and flavorful dish from Tamil Nadu is a perfect protein-packed breakfast or side.
Fluffy, gut-friendly idlis with a perfectly spiced, protein-packed Chettinad omelette. Pure comfort food!
This chettinad dish is perfect for breakfast. With 383.33 calories and 16.9g of protein per serving, it's a low-calorie option for your meal plan.
2gfat
Soak the Rice and Dal (6-8 hours)
In a large bowl, rinse the idli rice and poha together 4-5 times until the water runs clear. Add enough fresh water to cover them by at least 2 inches and set aside.
In a separate medium bowl, rinse the urad dal and fenugreek seeds together until the water is clear. Add enough fresh water to cover and set aside.
Let both bowls soak for a minimum of 6 hours, or up to 8 hours. Do not over-soak as it can affect the batter texture.
2
Grind the Batter (30-40 minutes)
Drain the water completely from the urad dal and fenugreek seeds. Transfer them to a wet grinder or a high-speed blender.
Add about 3/4 to 1 cup of cold water in increments and grind until you have a very smooth, light, and fluffy batter. This takes about 15-20 minutes in a wet grinder. The batter should increase in volume. Transfer this dal batter to a large pot (at least 6-8 quarts) to allow room for fermentation.
Next, drain the water from the rice and poha. Add them to the same grinder.
Add about 1 to 1.25 cups of cold water in increments and grind to a fine, slightly coarse texture, similar to fine semolina (rava). The rice batter should not be perfectly smooth like the dal batter.
Pour the ground rice batter into the same pot with the dal batter.
3
Mix and Ferment the Batter (8-12 hours)
Add the rock salt to the combined batters. Using your clean hands, mix everything together in a circular motion for 2-3 minutes. This incorporates air and the warmth from your hands helps kickstart fermentation.
The final batter should be thick but have a flowing, ribbon-like consistency. It should not be watery.
Cover the pot with a lid, leaving a small gap for air to escape, or use a lid that is not airtight. Place it in a warm, draft-free place (like inside a turned-off oven with the light on) to ferment for 8 to 12 hours, or until doubled in volume.
The batter is perfectly fermented when it has risen significantly, looks frothy with tiny bubbles, and has a pleasant sour aroma. To test, drop a small spoonful into a bowl of water; it should float.
4
Steam the Idlis (10-12 minutes per batch)
Once fermented, do not overmix the batter. Gently stir it just once or twice from the sides to the center to even it out. Overmixing will deflate the air pockets.
Prepare your idli steamer by adding 1-2 inches of water to the bottom pot and bringing it to a rolling boil.
While the water heats, lightly grease your idli mold plates with oil.
Carefully pour the batter into each mold, filling it about 3/4 full to allow space for them to rise.
Place the idli stand inside the steamer, cover with the lid, and steam on medium-high heat for 10-12 minutes. Do not steam for too long, as it can make the idlis hard.
5
Rest and Demold (5-7 minutes)
Turn off the heat and let the steamer stand, covered, for 5 minutes. This prevents the idlis from deflating due to a sudden temperature change.
Carefully remove the idli stand from the steamer and let it cool for another 1-2 minutes. This makes demolding easier.
Use a wet spoon or a small knife to gently scoop the idlis out of the molds.
Serve the hot, fluffy idlis immediately with sambar, coconut chutney, or idli podi.
294cal
14gprotein
7gcarbs
24gfat
Ingredients
4 piece Large Eggs
0.5 cup Red Onion (finely chopped)
2 piece Green Chili (finely chopped, adjust to taste)
2 tbsp Coriander Leaves (chopped)
1 tsp Black Peppercorns
0.5 tsp Cumin Seeds
0.5 tsp Fennel Seeds
0.25 tsp Turmeric Powder
0.5 tsp Salt (or to taste)
2 tbsp Gingelly Oil (also known as Indian sesame oil)
Instructions
1
Prepare the Chettinad Spice Powder
Place a small, dry skillet over low heat. Add the black peppercorns, cumin seeds, and fennel seeds.
Dry roast for 1-2 minutes, stirring constantly, until the spices release a fragrant aroma. Be careful not to burn them.
Remove the spices from the heat and let them cool down completely.
Once cooled, transfer to a spice grinder or mortar and pestle and grind to a coarse powder. Set aside.
2
Create the Egg Mixture
In a medium-sized mixing bowl, crack the 4 large eggs.
Add the finely chopped red onion, green chilies, and coriander leaves.
Sprinkle in the freshly ground Chettinad spice powder, turmeric powder, and salt.
Using a whisk or fork, beat the mixture vigorously for 60-90 seconds until it is well combined, light, and frothy. This helps create a fluffier omelette.
3
Cook the First Omelette
Heat a non-stick skillet or tawa over medium heat. Add 1 tablespoon of gingelly oil and swirl to coat the pan evenly.
