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Rice Idly

Recipe

Rice Idly

About Recipe
ENERGY: 52kcal
CARBS: 11g
PROTEIN: 1.2g
FAT: 1g
FIBER: 1g

01. ABOUT RECIPES

Rice Idly is a traditional South Indian steamed breakfast dish made from a naturally fermented batter of parboiled rice and urad dal. Soft, fluffy, and easily digestible, idly is considered one of the healthiest breakfast options in Indian cuisine. The fermentation process enhances the nutritional profile and improves digestibility, making it suitable for all age groups, including children and the elderly.

02.INGREDIENTS

  • Parboiled rice – 19 g
  • Urad dal (black gram, skinned) – 5 g
  • Water – as required for batter



  • Salt – 0.2 g
  • Fenugreek seeds – 0.1 g

03.HEALTH BENEFITS:

Light & Easily Digestible :

Being steamed, idly is gentle on the stomach and ideal for breakfast or light meals.

Gut-Friendly :

Fermentation promotes beneficial probiotics that support gut health and improve nutrient absorption.

Balanced Nutrition :

Provides a mix of carbohydrates from rice and protein from urad dal, giving sustained energy.

Low in Fat & Calories :

Naturally oil-free and steamed, making it weight-loss and heart-friendly.






Craving something light, nutritious, and easy to digest? Moong Dal Bottle Gourd Chilla brings together traditional ingredients with modern wellness goals. It’s more than just a healthy dish, it’s a smart choice for those who want to eat clean without sacrificing flavor.

Rich in Iron & Minerals :

Urad dal contributes iron, calcium, magnesium, and folate, supporting bone and blood health.

04. INSTRUCTIONS:

    • Wash and soak the rice and urad dal separately.
    • Add fenugreek seeds to the urad dal while soaking.
    • Soak for 4–6 hours.
    • Grind urad dal first into a smooth, fluffy batter.
    • Grind rice to a slightly coarse texture.
    • Mix both batters together with salt.
    • Cover and let the batter ferment in a warm place for 8–12 hours, until it doubles in volume and turns slightly airy.
    • Lightly grease the idly mould.
    • Pour enough batter to make one idly (~35 g cooked).
    • Steam in an idly steamer for 10–12 minutes or until a toothpick comes out clean.
    • Remove from mould and serve hot with chutney, Sambar, or Podi.

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