Keto Idli – A South Indian Classic, Now Low-Carb!
Who says you have to give up your favorite comfort foods on keto? These soft, fluffy idlis are made using coconut flour — a low-carb, gluten-free alternative that keeps your macros in check without compromising on taste. Perfect for breakfast or a light dinner, they’re a delicious way to stay in ketosis while enjoying traditional flavors.
Keto Idli
Ingredients
Instructions
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Mix Dry Ingredients:
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In a large bowl, combine coconut flour, psyllium husk powder, baking soda, and salt. Stir everything together to combine well.
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Add Wet Ingredients:
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Add yogurt and warm water to the dry ingredients. Mix well until you form a smooth batter. The consistency should be thick but still pourable. Add more water if needed to adjust the consistency.
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Rest the Batter:
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Let the batter rest for 10-15 minutes. This allows the psyllium husk to absorb moisture and thicken the batter slightly.
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Prepare the Steamer:
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Grease your idli molds with a little ghee or oil to prevent sticking. Set up a steamer and bring water to a boil.
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Fill the Molds:
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Spoon the batter into the greased idli molds, filling them about 3/4 full.
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Steam the Idlis:
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Place the idli stand in the steamer and steam the idlis for 12-15 minutes on medium heat. Test with a toothpick to make sure they are fully cooked (it should come out clean).
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Remove and Serve:
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Once the idlis are done, carefully remove them from the steamer and allow them to cool slightly before removing from the molds.
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Serve Hot:
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Serve your Coconut Flour Keto Idlis with keto chutney or keto sambar for a delicious low-carb meal.
