Idli
Soft fluffy South Indian snack food but often eaten as part of a meal too. Normally had with coconut chutney and sambhar.
contributed by: mahul on 26/09/09
Ingredients
Ingredient quantities shown are for 40 piece
Preparation
- Soak the dal and the rice separately for 2 hours.
- Grind the soaked dal and rice together in an idli grinder until the idli dough reaches a thick coarse consistency (about 1/2 hour). You could use a mixie instead of a grinder but the grinder is preferred.
- Leave the dough out for 1/2 hour and then put it in the fridge for about 6-10 hours.
- To cook, place dough into the idli container and cook without putting on the pressure stopper for about 10 minutes per batch.
- Gently take out the idlis and serve hot!
- Soft idlis are best served chutney and sambar but taste very good with some ghee and sugar too!
Nutrition Info
Based on a 2000 Calorie Daily Allowance
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% Daily Value*
Total Fat 0.13g
0.3%
Saturated Fat 0.03g
0.16%
Mono Unsat. Fat 0.02g
Poly Unsat. Fat 0.05g
Cholesterol 0mg
0%
Sodium 71.7mg
2.99%
Total Carbohydrate 10.91g
3.97%
Dietary Fiber 2.01g
8.03%
Sugars 0g
Proteins 2.18g
1.75%
Vitamin A 0%
Vitamin C 0%
Calcium 1.18%
Iron 3.69%
