Okra Idli Recipe (Ladyfinger Idli)
Idli, a beloved South Indian breakfast dish, has captured the hearts of many for generations. Whether it’s the classic Idli, the mini Idli, or the Rava Idli, there’s no denying the charm of this soft, steamed delight. Traditionally paired with sambar and coconut chutney, idlis offer a simple yet nourishing start to the day, brimming with nutrients and flavor. But what if we could take this timeless favorite and give it a delightful twist?
Introducing Okra Idli—an innovative take on the classic idli, with tender okra (bhindi) blending seamlessly into the batter to enhance both texture and taste. This variation not only introduces the goodness of okra but also ensures a wholesome, diabetic-friendly breakfast option. Paired with the traditional South Indian sambar and coconut chutney, this Okra Idli is bound to be a hit in your kitchen.
Cuisine: South Indian
Course: South Indian Breakfast
Diet: Diabetic Friendly
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Idli Rice | 3 cups |
| White Urad Dal (Whole) | 1 cup |
| Methi Seeds (Fenugreek Seeds) | 1 tablespoon |
| Bhindi (Ladyfinger/Okra) | 15-16 pieces |
| Green Chillies | 4 |
| Cumin Seeds (Jeera) | 1 tablespoon |
| Salt | To taste |
| Oil | For greasing the moulds |
Preparation Time: 8 hours (for fermentation)
Cook Time: 39 minutes
Instructions
-
Soak the Ingredients
Begin by washing the idli rice and urad dal thoroughly under running water. Soak both ingredients together in water for 4 to 5 hours. Meanwhile, soak methi seeds (fenugreek) in hot water for 1 hour to soften them. -
Grind the Rice and Dal
After soaking, grind the idli rice and methi seeds together in a mixer grinder. Do not add any water while grinding. The mixture should be coarse but well combined. In a separate grinder, grind the urad dal into a fine paste, also without adding water. -
Mix the Batters
Combine the ground rice mixture and urad dal mixture in a large bowl. Set aside for fermentation. -
Prepare the Okra Paste
Wash and clean the okra (bhindi). Cut them into medium-sized pieces. In a mixer grinder, add the chopped okras along with cumin seeds and green chillies. Grind them into a smooth paste, adding a little water if necessary. Ensure the batter is fine and free of any chunky pieces of okra. -
Combine the Batters
Add the okra paste to the prepared rice and dal batter. Mix the two mixtures thoroughly until well combined. Add salt as per your taste preferences and stir the batter again. -
Fermentation
Leave the batter to ferment for about 8 hours or overnight. If you live in a colder climate, you can place the batter inside an oven with the light on, to help it ferment more effectively. After fermentation, you will notice that the batter has doubled in size and appears light and airy. -
Steaming the Idlis
Fill a steamer with water and bring it to a boil over medium heat. Meanwhile, grease the idli moulds with a bit of oil or ghee. Mix the fermented batter gently, then pour it into the prepared idli moulds, filling each one almost to the top. -
Cooking the Idlis
Place the idli plates into the steamer and cover with a lid. Steam the idlis for about 10 minutes, or until a toothpick inserted in the center of the idlis comes out clean. -
Serving the Idlis
Once done, allow the idlis to cool for a couple of minutes before gently scraping them out using a spoon. Serve these soft, flavorful Okra Idlis with Mixed Vegetable Sambar and South Indian Coconut Chutney for a healthy, nutritious breakfast.
Allergen Information
- Contains: Urad dal (lentils), which may be a concern for individuals with legume allergies.
- May Contain: Trace amounts of gluten, depending on the preparation of the rice and dal.
- Vegan-Friendly: Yes, the recipe does not contain any animal products.
Dietary Preferences
- Diabetic-Friendly: The recipe is made with whole, unprocessed ingredients like rice, dal, and vegetables, making it a good option for those managing blood sugar levels. However, portion control is important.
- Gluten-Free: This recipe is naturally gluten-free as it does not include wheat or gluten-containing ingredients.
- Vegetarian: Yes, this recipe is completely plant-based.
Cooking Tips and Advice
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Fermentation Tip: The fermentation process is crucial for the idlis to rise and achieve their signature fluffiness. If you’re in a hurry, you can use a pinch of baking soda to help the fermentation process, but traditional fermentation is the best for texture and flavor.
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Okra Texture: Make sure that the okra is ground well into a fine paste without any visible pieces, so that it blends seamlessly with the batter, ensuring a smooth texture in the idlis.
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Serving Suggestions: While the Okra Idlis are delicious on their own, serving them with a side of Mixed Vegetable Sambar and Coconut Chutney enhances the meal, making it both flavorful and nutritious. Add a cup of South Indian filter coffee for the ultimate breakfast experience!
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Consistency: If the batter is too thick after grinding, add a small amount of water to achieve the right consistency. The batter should be thick but pourable.
Conclusion
Okra Idli is a delightful and innovative variation of the classic South Indian breakfast dish, offering a unique twist with the addition of tender okra (bhindi). This recipe retains the traditional flavors of idli while enhancing its nutritional profile, making it diabetic-friendly and perfect for a wholesome breakfast. The light, fluffy idlis, coupled with the subtle flavor of okra, are sure to be a favorite in your household. Serve them with sambar and chutney, and enjoy a fulfilling meal that’s both delicious and healthy!
