Soyabean idli is one idli that comes out unbelievably soft and spongy. Soyabeans are one of the best sources of plant-based protein. They also contain good amounts of fats, vitamins, minerals, and fiber.
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Soyabean is native to South East Asia, where they consume it in both fermented and unfermented forms. Soy milk, tofu are unfermented forms of soybean whereas soy sauce and fermented bean paste are fermented forms of soyabean.
As it contains good amounts of fat, oil is also extracted from it. In India, soya chunks called mealmaker are very popular among vegetarians. Soya flour is also available.
It can trigger an allergic reaction in some people, who can avoid consuming it. Otherwise, it is considered a healthy legume.
Coming to this Soyabean idli, it came out soft and spongy and white also in color. I have been trying this idli for quite some time with various proportions of the ingredients.
Finally settled with this one. This has been adapted from my rajma idli recipe. The added advantage is that you can soak it all together and grind in 1 go.
There are 2 colors of soyabean that I have come across in the market- white and brown. Both work well for this idli.
So this is one good way of adding soybean in the fermented form to your diet. Do give this soyabean idli a try and am sure it will find a place in your regular menu 🙂 .
Over to the recipe….
Soyabean idli
Ingredients
- 1½ cup idli rice
- ⅓ cup soya beans
- a handful urad dal
- a handful poha
- a pinch methi seeds/fenugreek seeds
- water as needed
- salt as needed
Instructions
- Take the idli rice, soya bean, urad dal, and poha together in a vessel. Wash it thoroughly and soak in sufficient quantity of water for 2 to 4 hours.
- Grind in a wet grinder or a mixer to a smooth batter.
- Add salt as needed and let it ferment overnight or for 6 hours. Once it ferments, mix it gently and check for salt.
- Grease the idli plates and pour the batter into the molds. Steam in an idli cooker or a steamer for 10-12 minutes.
- Check the idli for doneness, let it rest for a minute or two in the mold. Scoop the idlis out using a sharp spoon and serve with any chutney or Sambar.
Hema’s P.S
- Soak the ingredients for at least 2 hours, or till the soyabean becomes softened enough to grind.
- I have used the regular idli rice, though any parboiled rice should work. I have not tried with raw rice.
- The fermentation time will vary according to climatic conditions. But ensure that you ferment till you acquire that mild tangy taste in the batter. Else, sometimes soya can have a mildly bitter aftertaste.
- If you do not have a wet grinder, you can grind with your mixer too.
- You can also make dosas with this batter.
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