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Low Carb/ Keto Idli

Prep Time:

20 Minutes

Cook Time:

1 Hour


2 Serving




  • 200gm Paneer

  • 1 tablespoon Coconut Flour

  • 1 teaspoon Psyllium Husk

  • Salt


Step 1

Put all ingredients in a mixer and grind with minimal water until it forms an almost dry mixture.

Step 2

Make the mixture into balls and flatten them.

Step 3

Place the balls on a coconut oil-layered Idli stand.

Step 4

Put the stand in a cooker without the whistle and cook for 15 minutes with water poured inside as you would for vegetables or rice.

Step 5

Take the idlis out and let them cool for 10 to 15 minutes.

Step 6

Scoop the idlis out with a spoon and serve with Coconut chutney, Sambhar, or Idli Podi.

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