Healthy Kanchipuram Red Rice Idli Recipe
18 hours 30 minutes
809 reads
About Healthy Kanchipuram Red Rice Idli Recipe
Discover the authentic taste of Kanchipuram with this healthy twist on the classic idly! Made with nutritious red rice and red rice poha, these idlis offer a hearty and flavorful breakfast or dinner option that's both satisfying and traditional.This recipe infuses the soft, fluffy idlis with subtle spices from urad dal and fenugreek seeds, creating a naturally wholesome and delicious experience. Perfect for a nutritious and flavorful start to your day or a light yet filling meal.Bring the vibrant flavors of South India to your kitchen with this easy-to-follow recipe. Get ready to impress your family and friends with this unique and healthy take on a beloved South Indian staple!
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Recipe Time & More
Prep18 hours
Cook30 minutes
Total18 hours 30 minutes
Ingredients
For the Idli Batter
For the Tempering
- 2 tsp Oil vegetable oil or olive oil
- 1 tbsp Chickpea split chickpeas
- 1 tsp Ginger finely chopped
- 2 Chili finely chopped, green
- 1 tsp Peppercorn
- 1/4 tsp Turmeric haldi
- 1 pinch Asafoetida hing
- 1.5 sprigs Curry Leaves
- 1.5 tbsp Coriander chopped, dhania
For Serving
- Coconut Chutney optional
- Sambar optional
Instructions
Prepare the Batter
- Wash and soak red rice, urad dal, and fenugreek seeds separately for at least 6 hours, or preferably overnight. Rinse the red rice poha.
- Grind the soaked urad dal into a smooth batter using a little ice water. Set aside.
- Grind the soaked red rice coarsely. Add the rinsed poha and continue grinding until you have a smooth batter, adding water as needed.
- Combine the urad dal batter and red rice batter in a large bowl. Add salt and mix well. Cover and let ferment overnight in a warm place.
Make the Tempering
- Heat oil in a pan. Add chana dal and sauté until lightly golden.
- Add ginger, green chilies, peppercorns, turmeric powder, asafoetida, curry leaves, and coriander leaves. Sauté for a minute until fragrant.
- Add the tempering to the fermented batter and mix thoroughly.
Steam the Idlis
- Lightly grease your idli steamer molds or use silicon molds. Fill the molds about ¾ full with the batter.
- Steam for 10-15 minutes, or until the idlis are cooked through and firm to the touch.
- Remove from the steamer and let cool slightly before serving.
- Serve hot with coconut chutney and sambar (optional).
Recipe Notes
Expert Tips for Perfect Red Rice Idlis
- For extra fluffy idlis, use a good quality grinder and add ice water while grinding to maintain a light and airy texture.
- The fermentation time may vary depending on the temperature and humidity. Ensure the batter is well-fermented and has doubled in volume before steaming for best results.
- Don't overfill the idli molds; leave some space for the batter to rise during steaming.
- Experiment with different types of chutneys and sambhar to complement the unique flavor of these red rice idlis.
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Recipe Nutrition
Calories: 200kcalCarbohydrates: 37gProtein: 4gFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 1140mgFiber: 1g
Priya Satheesh
Articles: 52
5 Comments
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Such a great recipe! Can’t wait to try it.
What a delicious recipe! Thanks for posting.
This is amazing! Excited to make it.
Yum! This recipe is a must-try.
Absolutely scrumptious! Thanks for the recipe.