📍 Where this dish comes from: Old Delhi · Chandni Chowk
Discover the history of this region →
Discover the history of this region →
Traditional idli requires fermenting rice and lentil batter for 8 hours — this version skips the fermentation and grains entirely, achieving a similar light, spongy texture through psyllium husk and baking soda chemistry. Impossibly light and cloud-soft, these steamed pillows melt on the tongue with a subtle nuttiness; dipped into bright coconut chutney and finished with a spoonful of hot sambar-style broth, they are the purest, most comforting thing South Indian food has to offer.
What You’ll Need
Servings: 3 servings
Calories: 215kcal
Ingredients
- 1 cup almond flour
- 2 tbsp psyllium husk powder
- 1/2 cup full-fat yogurt
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp ghee (for greasing)
- Water as needed for batter consistency
Instructions
- Mix almond flour, psyllium husk, yogurt, and salt.
- Add water gradually to form a thick, pourable batter.
- Rest batter 10 minutes — psyllium will thicken it.
- Add baking soda and stir gently.
- Grease idli molds with ghee.
- Fill molds ¾ full and steam 12–15 minutes.
- Test with a toothpick — it should come out clean.
- Cool 5 minutes before unmolding.
Nutrition
Serving: 1serving | Calories: 215kcal | Protein: 8g | Fat: 17g | Fiber: 4g
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Health Benefits
- Psyllium husk is one of the best sources of soluble fiber for gut health on keto.
- Almond flour provides vitamin E, a fat-soluble antioxidant.
- Full-fat yogurt provides probiotics associated with digestive health.