Healthier Idly ( Version 1)
Healthier Idly (Version 1)
Serves: 10 (3 idlies per serving)
Calories per Serving:95; Carb- 20g; Fat- 0g; Fiber- 2g; Protein -3 g
Preparation time: 6 H + Overnight fermentation Cooking time: 8 M
Note: Nutrition facts provided is for one idly
3 cups idly rice
½ cup Whole Urad dhall (with skin)
½ cup Whole Urad dhall (without skin)
1 tsp Fenugreek seeds (optional)
1 tsp salt
- Soak Rice and Fenugreek together separately and the urad dhalls separately overnight or for about 5-6 hours.
- In a grinder/mixie, blend rice-fenugreek mixture first to a fine coarse paste. Look at the picture no: 5, under stepwise pictures of how the consistency should be.
- Then blend the urad dhall mixture to a very smooth consistency. If you dip your fingers in water and then dip into the batter, it should not stick.
- Mix both the batter together with salt and let it ferment overnight or longer depending on the temperature.
- The ready batter will double its volume and a sour smell will come when you mix.
- Mix the batter well and pour it in idly steamer or any other steaming pot and cook for about 8 minutes or until knife/fork comes out clean when you cut through the center.
- Serve with any chutney of your choice.
- Apply some oil to the idly vessel before pouring in the batter to avoid the idly sticking to the sides.
- The batter will double its volume, so make sure you use a container to ferment accordingly.
- Adding fenugreek is optional, but it does help with fermentation.
- Add 1.5 tsp of coarse salt instead of fine salt if you have. This will give a more traditional taste.
- If you live in a colder place, put the batter inside the lighted oven preheated to the minimum temperature and turn off the heat. This will help in maintaining the temperature required for fermentation.
Do try this recipe and let me know how it came out in the comment below. Thank you!