VEGAN IDLI RECIPE
- 2 cups of idli rice
- 1 cup of urad dal split black gram
- 1/2 tsp of fenugreek seeds methi seeds
- Salt to taste
- Water for soaking and grinding
- Oil or cooking spray for greasing the idli plates
- Wash the idli rice, urad dal, and fenugreek seeds separately under running water.
- Soak the idli rice and fenugreek seeds together in water for about 6 hours.
- Soak the urad dal in water for about 4 hours.
- Drain the water from both the rice and dal.
- In a blender or wet grinder, grind the urad dal into a smooth and fluffy batter by adding water little by little as needed. It should take around 10-15 minutes of grinding.
- Transfer the urad dal batter to a large mixing bowl.
- Now, grind the soaked rice and fenugreek seeds together into a smooth batter. It should take around 15-20 minutes of grinding.
- Add the rice batter to the same mixing bowl as the urad dal batter. Mix both batters together thoroughly using your hands or a spoon. Add salt and mix well again.
- Cover the bowl with a lid or cloth and let the batter ferment overnight or for at least 8 hours in a warm place. The batter should rise and become light and frothy.
- After fermentation, the batter is ready for making idlis.
- Grease the idli plates or molds with oil or cooking spray.
- Fill each cavity with the batter, leaving some space for the idlis to rise during steaming.
- Heat water in the idli steamer or pressure cooker. Place the idli plates in the steamer or cooker and steam for about 10-15 minutes, or until the idlis are cooked through and a toothpick inserted comes out clean.
- Remove the idli plates from the steamer or cooker and let them cool for a few minutes.
- Use a spoon or spatula to gently remove the idlis from the plates.
- Serve the idlis hot with coconut chutney, sambar, or any other vegan accompaniment of your choice.
NUTRITIONAL FACTS: Calories: 150 | Total Fat: 0.5g | Total Carbohydrates: 33g | Dietary Fiber: 2g | Protein: 5g