Vegan Idli

Vegan Idli is a fluffy, steamed rice and lentil cake that is a staple in South Indian cuisine. This nutritious dish is perfect for a light lunch or breakfast, served with coconut chutney and sambar.

Ingredients

• Rice - 1 cup
• Split urad dal (black gram) - 1/4 cup
• Fenugreek seeds - 1/2 tsp
• Salt - 1 tsp
• Water - 1.5 cups
• Oil - 1 tsp (for greasing the idli molds)

Steps

1. Rinse the rice and urad dal separately under cold water until the water runs clear, then soak them in water with fenugreek seeds for 6-8 hours or overnight.
2. Drain the soaked rice and dal, and blend them together with 1.5 cups of water until smooth, creating a batter with a pourable consistency.
3. Transfer the batter to a large bowl, cover it, and let it ferment in a warm place for 12-24 hours until it doubles in size and bubbles form on the surface.
4. Once fermented, gently stir the batter and add salt, mixing well.
5. Grease the idli molds with oil and pour the batter into each mold, filling them about 3/4 full.
6. Prepare a steamer or idli pot with boiling water and carefully place the filled molds in the steamer.
7. Cover and steam the idlis for 10-15 minutes or until a toothpick inserted comes out clean.
8. Remove the molds from the steamer, let them cool slightly, and then gently remove the idlis using a spoon.
9. Serve warm with coconut chutney and sambar.

Nutrition

• Calories: 150
• Protein: 6 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 0 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 1 g
• Water: 0.5 L

Health Benefits

• Rich in protein and fiber, promoting digestive health.
• Gluten-free and low in fat, making it suitable for various dietary needs.

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