To consume idlis that are truly high in protein, Ashok suggests adjusting the ratio. “For example, a Kanchipuram idli uses a 2:1 or sometimes 1:1 ratio of urad to rice.” Another way to do this is by replacing urad dal with soybean.

Kanikka Malhotra, consultant dietician and certified diabetes educator, agrees, “Rice and urad dal (black gram) are usually combined to make the batter used to make idlis. Although urad dal has a high protein content (approximately 25g per 100g), the batter used to make idlis mostly consists of rice, which lowers the overall protein content of the dish. For example, the amount of protein in a typical idli varies from 1 to 2 grams, depending on the recipe and serving size. “

Nutritional advantages of increasing the amount of urad dal or replacing it with soybean

Malhotra mentions, “Increasing the proportion of urad dal in the idli batter can significantly boost the protein content. Urad dal is an excellent source of plant-based protein, containing about 25g of protein per 100g. By using a higher ratio of dal to rice, such as 1:1 or 2:1, the protein content per idli can be enhanced to 2-3 grams. This makes idlis a more balanced and protein-rich meal option.”

Substituting urad dal with soybean in idli batter is another way to increase the protein content, she states. Soybean is an even richer source of protein, providing about 36g of protein per 100g. Using soybean in place of urad dal, while maintaining the same rice-to-dal ratio, can boost the protein content of idlis even further. This protein boost makes idlis suitable for those looking to increase their protein intake, such as athletes or individuals following a plant-based diet.

Replacing urad dal with soybean can enhance the texture. (Source: Freepik)

Potential impact on the texture or flavor of idlis when altering the traditional proportion of urad dal or using soybean

Altering the traditional proportion of urad dal or using soybean in idli preparation can have notable impacts on both the texture and flavor of the final product.

The urad dal in the batter adds a lot of sponginess and softness to the idli. This is because urad dal produces more gas during fermentation, which results in a texture that is fluffier and lighter. Idlis produced with a higher proportion of urad dal tend to be more delicate and fluffy than those made with a lesser dal ratio to rice. Urad dal has a distinct earthy and slightly nutty flavor. Increasing its proportion can intensify this flavor in the idlis.

Replacing urad dal with soybean can enhance the texture. Soybean products can hasten the fermentation process, giving idlis a spongy, soft texture. The soy fermentation process can produce more gas, giving the idlis a fluffier, more pleasing mouthfeel. Soybeans have a more pronounced and slightly beany flavor compared to urad dal. When used in significant amounts, they can impart a noticeable taste to the idlis, which some might find appealing while others may prefer a milder flavour.