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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.
For 10 servings
Soak the Rice and Dal (6-8 hours)
Grind the Batter (30-40 minutes)
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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.
This south_indian recipe takes 40 minutes to prepare and yields 10 servings. At 89.43 calories per serving with 3.33g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack or lunch.
Mix and Ferment the Batter (8-12 hours)
Steam the Idlis (10-12 minutes per batch)
Rest and Demold (5-7 minutes)
Add finely chopped or grated vegetables like carrots, peas, and beans to the batter just before steaming for a more nutritious and colorful idli.
Add a tempering of mustard seeds, urad dal, chana dal, curry leaves, and chopped green chilies to the batter for a savory, spiced version.
For a quick, no-fermentation version, make Rava Idli using semolina (rava), yogurt, and a leavening agent like fruit salt (Eno).
Fill the idli molds halfway, add a spoonful of a savory filling like potato masala or spiced lentils, and then top with more batter before steaming.
The fermentation process enriches the batter with probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut flora.
Fermentation breaks down the starches and proteins in the rice and lentils, making idlis very light on the stomach and easy for the body to digest and absorb nutrients.
Since idlis are steamed and not fried, they are naturally low in fat and calories, making them an excellent choice for weight management and a heart-healthy diet.
Idli provides a good balance of carbohydrates from rice and protein from urad dal, offering sustained energy without causing sharp spikes in blood sugar levels.
Yes, Idli is considered very healthy. It is a steamed dish, making it low in fat and calories. The fermentation process breaks down complex nutrients, making it easy to digest and increasing the bioavailability of minerals. It's a great source of carbohydrates and protein.
A typical serving of 3 idlis (approximately 115 grams) contains about 150-180 calories. The exact number can vary slightly based on the size of the idlis and the specific types of rice and dal used.
The most common reasons for poor fermentation are cold temperatures, old urad dal, using iodized salt before fermentation, or over-washing the dal which removes natural yeasts. Ensure your batter is kept in a consistently warm place (around 80-90°F or 26-32°C) for best results.
Yes, you can use a high-speed blender, but a wet grinder is highly recommended for the best results. A wet grinder grinds the batter without generating much heat and incorporates more air, leading to a lighter, fluffier batter and softer idlis.
Store leftover idlis in an airtight container in the refrigerator for up to 2-3 days. Reheat them by steaming for a few minutes. The fermented batter can be stored in the refrigerator for up to 3-4 days. It will become more sour over time, which is ideal for making dosa.