Do you love Idli? Do you miss them when you switched to LCHF / Keto diet? Fret no more! From the kitchens of Awesome Chef, we present to you a fantastic Keto Idli that is so badass that you will not be able to differentiate it from the regular rice Idli.
The whole world touts about the Idli, calling it the healthiest food. But, we from the Keto & LCHF family know the truth, right? The regular idli may be considered healthy, but unfortunately, it is loaded with carbs, which by the way is the biggest problem for diabetics , those wanting to lose weight and most others suffering from some form of metabolic syndromes .
Personally, I’m not a big fan of Idli or dosa, but when a friend of mine shared their version of Keto Idli, I realized I must try and add it to my repertoire of Low Carb Indian recipes. Just like all other Low Carb dishes, this one too is extremely simple, less messy and takes very little time to make. To top it all, the Keto Idli needs just 3 main ingredients, an idli plate and an idli steamer or pressure cooker.
Unlike many other traditional dishes, this is an instant dish and can be made at home with staple Low Carb ingredients stocked at home – Paneer, Coconut Flour & Psyllium Husk.
Having adapted to a high carb lifestyle, most folks, especially South Indians, miss the Idli and Dosa sometimes. While I posted the recipe for Keto dosa a while earlier, with this Idli recipe, we should be able to fix the problem. Loaded with proteins from paneer and a high satiety rate from the saturated fats, am sure this Keto Idli will soon become a new way of having paneer in your meal everyday.
From a taste perspective, it tastes just like the regular idli and looks exactly like one too. See for yourself.
3 Ingredient Keto Idli
- Idli Plates, Idli Steamer or Pressure Cooker
- 200 g Paneer Crumbled & Mashed
- 1 tbsp Psyllium Husk
- 1 tbsp Coconut Flour
- 3 tbsp Water
- Salt as per taste
- 1/2 tsp Cumin powder (optional)
- Crumble the Paneer and add the Psyllium husk, coconut flour, salt and spices. Mix them well.
- Now add 3 tbsp of water to bring it all together. It should be a dough like consistency.
- Divide into 5 parts and shape into tikkis or round discs.
- Place them on the idli plate and put them into the steamer/ pressure cooker.
- Steam cook it for 10-12 minutes.
- Remove from the steamer and allow it to cool down for 1-2 minutes.
- Serve hot with chutney or sambar (if LCHF) or any other condiment you prefer.
Sounds excellent. I still love the recipe as I encounter same problem with cheese so it’s not a worry for me. Thank you for the recipe. Warm regards.