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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.
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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