No Rice Idli || High Protein Low carb Idli || Weight loss Idli

No Rice Idli || High Protein Low carb Idli || Weight loss Idli

No rice Idli is a recipe where we use no rice at all in making the idli batter. This is to avoid carbs from the rice, since many people these days are trying to reduce the intake of carbs. 

For this No rice idli, I am going to use 2 types of dal(lentils) one is Urad dal and second one is Yellow moong dal. Instead of yellow moong dal you can also use green moong dal. 

The key to get soft idlis is to make sure that the idli batter gets fermented well. Otherwise you will have flat and tough idlis. So fermentation is very important to get soft and fluffy idlis. 

One thing to keep in mind is that this batter will stink like fish after 2 days of making it, so I suggest making it every 3 days or so. For example: If I make this batter on Monday night and by Tuesday morning it got fermented. After fermentation store in the fridge. Around Thursday or Friday it will start to stink, this is because there is no rice in the batter. 

Serve Idli with this delicious Chutneys : 

Onion Ginger Chutney

Spicy Peanut Chutney

Spicy Garlic pickle

Mango Coconut Chutney

If you are not interested in no rice idli but want to know how to make Perfect soft spongy idlis?? then check out this post : SOFT SPONGY IDLI’S

If you try it then please don’t forget to give a rating for the recipe below in the summary box, it means a lot.! 


  • 1 cup Urad dal
  • 1 cup Yellow moong dal
  • Water (as needed)

To make the batter

  1. Wash and soak the Urad dal and Yellow moong dal over night or atleast 8 hrs.

  2. Grind the dal’s into a nice semi fine batter using water as needed. (it shouldn’t be too smooth or too coarse, just semi fine). Use just enough water(lesser the better), to make it into a thick lumpy batter.

  3. Now let the batter ferment, it should rise with lot of air pockets in it. It takes anywhere from 12 to 15 hours. 

Steaming Idli's

  1. For steaming idli’s , take a idli steamer and add 1 to 2 cups water. Put the steamer on med-high heat. Let the water begin to boil 

  2. While the water is boiling, take idli moulds, grease with ghee/oil.

  3. Mix the idli batter very well and pour the idli batter into each mould. Fill the mould just 3/4th way, as the idli batter steams they will rise fully. 

  4. stack the idli batter moulds and place them into the steamer ( when the water begins to boil). 

  5. Now steam the idli’s for about 8 to 12 mins. 

  6. Rest the steamer for 5 to 10 mins before taking the idli’s out.

  7. Serve with Chutney,Sambar and Podi of choice.! 

  1. Add salt to the idli batter (to taste)
  2. Use Instant pot Yogurt mode to ferment the batter or place the batter in the oven with the light turned ‘ON’ to produce enough warmth for fermentation.

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