Breakfast, Idli

Red Rice Idli | GF and Vegan | Diabetic friendly recipes

Red Rice Idli are steamed idlis made with unpolished red rice, whole black gram and salt. Low in GI and high in , these are perfect for diabetics and weight watchers

A journey into whole grains and vegan food

Red rice idly was my first initiation into a whole lot of delicious vegan dishes at Sharan in 2015/2016 – an organisation into wholegrain and Vegan dishes along with cruelty free living .As a conscious vegeterian, and part of my journey into vegan(ised) dishes, this and many other dishes called for no dairy or processed / refined products yet served wholesome filling and tasting food.

Red Rice Idli – a nutty taste that takes a little getting used to

Honestly I was skeptical when I heard of this, but if anyone did a blind tasting of this dish (literally speaking), they couldn’t tell the difference. Diabetics benefit greatly from this Idli as its wholesome and filling. Folks at home (husband and mom) loved it a lot, and gave a thumbs up ! The elder one ate the idli reluctantly but both kids loved the dosa made from this batter. We had these Idlis with Spicy and tangy Kothamalli Chutney.

Made with Whole black Urad dal (that’s the protein source for the meal) and whole red rice (unpolished), this is yummy with tiffin sambhar and / or any chutney. It’s so filling that with just 2 idlis, your fibre and wholegrain quotient for the day is taken care of. If you are Idli fans like we are, take a look and do make this. I can assure you would be floored. 

I made slight changes to the original recipe. But do ferment it a bit more as it’s wholegrain and unpolished, it takes a little more time to ferment and also steam (Approx. 12-13 mins per batch) 

Pin
Bidadi Thatte Idli
Steamed, Fluffy Idli (Rice pancakes) – specialty of Karnataka Cuisine
Check out this recipe
Thatte Idli is a famous gluten free,vegan breakfast dish from Bidadi (outskirts of Bangalore) where batter is steamed in leaf lined flat plates which gives its characteristic shape and softness
Pepper Idli | Milagu Idly
Pepper Idli or Milagu Idly is an Idli variant with whole peppercorns and spices added to the batter and steamed. Served with chutney or sambar
Check out this recipe
Pepper Idli or Milagu Idly is an Idli variant with whole peppercorns and spices added to the batter and steamed. Served with chutney or sambar
Jowar Idli | Sorghum Idli ~ How to make Jonna Idly
Jowar Idli | Sorghum Idli is a Gluten Free, Vegan no-Rice Idli (steamed savoury cake) made with Cracked Sorghum and Lentils. Served for Breakfast or a light dinner. 
Check out this recipe
Jowar Idli | Sorghum Idli is a Gluten Free, Vegan no-Rice Idli (steamed savoury cake) made with Cracked Sorghum and Lentils. Served for Breakfast or a light dinner.
Instant Oats Idli | No Fermentation Required
Instant Oats Idli is a quick to make Idli (steamed cakes) made with Oats and Semolina. Served with Chutney or Sambhar for a delicious breakfast or snack
Check out this recipe
nstant Oats Idli is a quick to make Idli (steamed cakes) made with Oats and Semolina. Served with Chutney or Sambhar for a delicious breakfast or snack
Basic Idli recipe | South Indian Idli| How to make Soft Idli
Idli is a steamed rice-lentil dish ((sometimes millets) made in South India and is oil free, gluten free and vegan too. Served for breakfast with sambar or chutney
Check out this recipe
Idli is a steamed rice-lentil dish ((sometimes millets) made in South India and is oil free, gluten free and vegan too. Served for breakfast with sambar or chutney

Tips to make soft and fluffy Red Rice Idli

  1. Choose good quality Red Rice (unpolished, not boiled rice)
  2. If you don’t have access to Black Urad dal, use Gota (whole) skinless Urad dal – unpolished variety.
  3. STeam for 12-13 mins max (depending on quantity), not more. Else it will turn rubbery
  4. Serve these idlis as soon as you un mould. They are best eaten fresh.
  5. Don’t skip the Idli Rava in this recipe, you can use homemade / store bought Idli Rava. Check here for the recipe to make homemade Idli Rava

Red Rice + Whole Black Urad Dal Idli – GF and Vegan Dish

Cuisine : Indian | Course : Breakfast ; Served with Tiffin Sambhar or Chutney

Protein Source : Whole Black Urad Dal (unpolished)

Prep time (including soaking) : 6 hours, grind : 20/30 mins ; Fermentation : 8-10 hours (or overnight till mildly sour)

What you need to make Red Rice Idli

  • 2 cups unpolished red rice
  • 1 cup Boiled rice (also called Idli Rice)
  • 1 cup Idli Rava (homemade or Store bought)
  • 1 cup whole (black) urad dal
  • 1 tsp fenugreek seeds
  • 1.5 tsp salt

How to make Red Rice Idli:

  • Wash and Soak the dal and rice separately for 6 hours. Soak the fenugreek (methi dana) along with the Urad. 
  • Grind the dal till fluffy adding the soaked water a bit at a time.  Remove to a bowl. 
  • The red rice is extremely hard to grind despite the soaking, so grind to a slightly coarse batter adding 1-2 handfuls at a time. This takes 20- 25 mins minimum.
  • Add the ground Urad dal and grind for 4-5 mins more.   
  • While the red rice is grinding, soak the Idli Rava for 10-15 mins
  • Transfer the ground batter to a large bowl (with adequate space for rise)
  • To the ground rice + dal + methi seeds batter, squeeze our the idli rava of any additional water and mix in the ground batter. Mix well with clean hands for 2-3 mins
  • Add salt and ferment overnight.
  • Next day, beat the batter well and spoon into greased idli moulds.
  • Steam for 10-12 mins.
  • Un mould after 2 mins, and serve hot with chutney or sambhar (Doesn’t taste good while eaten cold)

For Dosa batter: 

You can also make amazing crispy dosas the next day with the same batter (just add a few tsp of water to get a more flowing batter for dosas). And then proceed to make Dosas as usual 

Pin
Pin

Red Rice Idli | GF and Vegan | Diabetic friendly recipes

Kalyani
Red Rice Idli are steamed idlis made with unpolished red rice, whole black gram and salt. Low in GI and high in , these are perfect for diabetics and weight watchers
4 from 1 vote
Prep Time 10 minutes
Cook Time 12 minutes
Soak + Grinding + Fermentation Time 14 hours
Total Time 14 hours 22 minutes
Course Breakfast
Cuisine South Indian, Tamilnadu Cusine
Servings 5 people

Equipment

  • Steamer
  • Wet Grinder

Ingredients
  

  • 2 cups red rice unpolished
  • 1 cup Boiled rice also called Idli Rice
  • 1 cup Idli Rava homemade or Store bought
  • 1 cup whole black urad dal
  • 1 tsp fenugreek seeds
  • 1.5 tsp salt

Instructions
 

  • Wash and Soak the dal and rice separately for 6 hours. Soak the fenugreek (methi dana) along with the Urad.
  • Grind the dal till fluffy adding the soaked water a bit at a time.  Remove to a bowl.
  • The red rice is extremely hard to grind despite the soaking, so grind to a slightly coarse batter adding 1-2 handfuls at a time. This takes 20- 25 mins minimum.
  • Add the ground Urad dal and grind for 4-5 mins more.
  • While the red rice is grinding, soak the Idli Rava for 10-15 mins
  • Transfer the ground batter to a large bowl (with adequate space for rise)
  • To the ground rice + dal + methi seeds batter, squeeze our the idli rava of any additional water and mix in the ground batter..
  • Mix well with clean hands for 2-3 mins
  • Add salt and ferment overnight.
  • Next day, beat the batter well and spoon into greased idli moulds.
  • Steam for 10-12 mins.
  • Un mould after 2 mins, and serve hot with chutney or sambhar (Doesn’t taste good while eaten cold)

Notes

Tips to make soft and fluffy Red Rice Idli

  1. Choose good quality Red Rice (unpolished, not boiled rice)
  2. If you don’t have access to Black Urad dal, use Gota (whole) skinless Urad dal – unpolished variety.
  3. STeam for 12-13 mins max (depending on quantity), not more. Else it will turn rubbery
  4. Serve these idlis as soon as you un mould. They are best eaten fresh.
  5. Don’t skip the Idli Rava in this recipe, you can use homemade / store bought Idli Rava. Check here for the recipe to make homemade Idli Rava
Keyword Diabetic Friendly, How to make Soft Idli, Idli, Idli Recipe, Idli varieties, Red Rice, Red Rice Idli
Tried this recipe?Let us know how it was!
Tried this recipe?Follow @sizzlingtastebuds or tag #sizzlingtastebuds!

SUBSCRIBE TO MY NEWSLETTER

16 Comments

  1. That is a such a soft and spongy looking idli. I loved the black gram dosa and this one with red rice seems just the thing. Bookmarking!

  2. The idlis are surely so healthy!..I remember my mom using unpolished urad dal during our childhood and using the stone grinder to grind the batter…such wonderful years!

  3. Gayathri Kumar

    I have used red rice for puttu, but have never tried idlis with it. I am doing a change over for my daughter and have been using lots of millets in the diet. Next time I will try dosas with red rice. The idlis look so soft and fluffy and the turmeric and ginger chutney looks like a perfect side for these nutritious idlis.

  4. vaishali sabnani

    The idli looks fantastic, beautiful color and texture , for all healthy stuff I know where to land, great choice.

  5. With our palates tuned to refined versions, it's a task to reeducate it to go back to the unrefined original ones. Glad you and your family are taking that journey Kalyani!

  6. cookingwithsapana

    Red rice hasn't entered in my kitchen yet but knowing the fibre content I should introduce them soon. Idli looks soft and yummy.

  7. Sharmila kingsly

    Healthy and spongy idli. Looks absolutely yummy!!

  8. That's a whole sum and healthy idli. Love that color.

  9. Which Red rice you use ? Raw or parboiled? which brand ? pls clarify.

  10. Wow love the idli. If I can get my folks at hove to ignore the colour they will love it. Soft n spongy.

  11. idlis look perfect and spongy and a beautiful color variation. – Anlet Prince ( http://www.Annslittlecorner.com )

  12. We don't get red rice here but I'm surely going to cook with it when I'm next in India. Idlis look so soft and tempting. Red rice too has protein.

  13. I love dosas prepared with red rice, i do add red rice often in my cooking, those fluffy idlies looks fabulous and excellent to kick start a day.

  14. I have been using red rice for my meals. But somehow havent thought of making idlis with it. Very interesting..

  15. Love the color and texture of the idli. I remember mom using the black urad dal to make idli and the texture was definitely better than ones that are made of white urad.

Thanks so much for dropping by.
We would love to hear how you liked this recipe.
Do take a moment to rate this recipe and leave a comment.

Your email address will not be published. Required fields are marked *

*

Recipe Rating