No Rice Idli, Protein Packed Breakfast from Southern India

There are very few breakfast recipes as easy as this No Rice Idli, a popular fermented breakfast from Southern India.

Idli needs no introduction. Idli or idly  are a type of savoury rice cake, originating from the Indian subcontinent, popular as breakfast foods in Southern India.

It is an oil free, gluten free, vegan, steamed, fermented breakfast item. Even though it is from Southern India, Idli is widely popular across India.

Traditional recipe calls for Rice and Urad Dal. But for this no rice idli, only lentils have been used and yet the end result is soft and spongy protein packed Idli.

This recipe will yield 16 idlis each having 42 calories with 7.6 grams carb and 2.96 grams protein.

If you are looking for more south indian breakfast items, then please do check these recipes of mine

TRICOLOR OATS AMMINI KOZHUKATTAI, STEAMED OAT RICE BALLS

MALABAR SPECIAL KALMAS, POPULAR STREET FOOD FROM KANNUR (KERALA)

MILLET PONGAL WITH CHUTNEY, BRAHMIN STYLE PONGAL

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No Rice Idli, Protein Packed Breakfast from Southern India

fitnfastrecipes

There are very few breakfast recipes as easy as this No Rice Idli, a popular fermented breakfast from Southern India.

Idli needs no introduction. Idli or idly  are a type of savoury rice cake, originating from the Indian subcontinent, popular as breakfast foods in Southern India.

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 12 mins

soaking time 6 hrs

Total Time 6 hrs 17 mins

Course Breakfast, Snack

Cuisine Indian, South Indian

Servings 16

Calories 42 kcal

Ingredients

  

• ½ cup Split Yellow Lentil (Moong Dal)
• ½ cup Whole or Split White Lentil (Urad)
• 2 tsp Salt
• 1 tsp Eno Fruit Salt Optional. Instead of Eno, you can add 1/2 tsp each of baking soda and citric acid.

Instructions

 

• Wash and soak both lentils for 4 hours.
  
• After 4 hours, discard the water and add to a blender jar.
  
• Grind to a fine paste. add water as required.
  
• Transfer to a vessel. Add salt.
  
• Mix properly. Cover and allow to ferment overnight in a hot place
  
• Next day, if required add some water to adjust the consistency of the batter.
  
• For making Idli, fill water in a pan or Idli cooker and let it boil.
  
• In the meantime, grease idli moulds and pour about 2 tbsp of the batter in Idli mould.
  
• Put the mould in the Idli cooker.
  
• Cover and steam for about 12 minutes.
  
• If for some reason, the batter has not fermented well, then you may add Eno. Please note that after adding Eno, pour the batter immediately into the Idli mould.
  
• Serve hot idlis with any chutney of your choice.
  
• The idlis can be refrigerated or even frozen. Whenever you want to have them, sprinkle some water, cover and microwave for a minute. They will turn soft.
  

Video

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