Easy recipe to make soft, fluffy protein-packed Idlis without a grain of rice!
Looking for a gluten-free, high-protein breakfast that's light, fluffy, and utterly delicious? This no-rice idli recipe combines moong dal and urad dal into a nutrient-packed batter for soft steamed cakes that fuel your mornings with wholesome energy. Say goodbye to heavy carbs and hello to guilt-free indulgence!
New Delhi: Whenever we imagine making Idlis for breakfast or lunch, the recipe that comes up is the plain rice Idli. But what if we say that basic Idlis can be reinvented with some delicious tricks so that they can become a favourite of people counting calories in every bite, too? Yes, you can eat Idlis guilt-free while boosting protein intake, cutting down carb consumption, and enjoying the real taste of Idlis. Enter high-protein Idlis without rice - a game-changer for fitness lovers, diabetics, and health-conscious foodies craving these classic, fluffy, round Idlis.
Unlike the traditional batter made mainly with rice, this idli recipe is rice-free and made with protein-packed dals like moong and urad. These Idlis are also super soft, fluffy, and nutritious, and give you the much-needed morning energy and keep you full for longer hours. Perfect for busy corporate lives, it's quick, gluten-free, and adaptable to your flavour preferences. And the best part? This recipe is the easiest Idli recipe, which requires no prior MasterChef skills or culinary expertise. Let's dig deeper into the recipe.
Ingredients for a high-protein Idli recipe
1. 1/3 cup Moong Dal (washed and soaked overnight)
2. 1/3 cup Urad Dal (washed and soaked overnight)
3. 1/3 cup Oats
4. Mustard seeds
5. Curry leaves
6. Dry ginger pieces (finely chopped)
7. Salt to taste
8. Chopped veggies of your liking - carrots, beans, onions, capsicum
9. 1/4 tbsp baking powder or Eno
10. 2 tbsp mustard oil
Easy and simple Idli recipe
1. Take Moong and Urad dal in a mixer and grind them into a fine paste.
2. In the same batter, add oats and grind all of the ingredients together to get a fine paste.
3. Take out the mixture in a big mixing bowl.
4. In a small frying pan, add oil and heat it.
5. When the oil is hot, add the mustard seeds, curry leaves, and dried ginger pieces. Let the mustard seeds crackle, and pour the mixture into the batter.
6. Add the chopped vegetables and give the Idli batter a good mix.
7. Add salt and cover it for 10 minutes.
8. Mix baking powder or Eno as desired.
9. Steam the batter in the idli mould for 10-15 minutes until fluffy and cooked through. Tip: You can use a toothpick to prick the middle of the idli to see if it is cooked from the inside.
10. Serve your high-protein, rice-free idlis with classic sambar, coconut chutney, or peanut chutney for a wholesome meal.
This innovative twist on idli keeps the nostalgia alive while supporting modern nutritional goals—no rice, no problem! Try it to transform your breakfast into a guilt-free, delicious power meal.