Southern Indian Style steamed cakes. Excellent with spicy side dishes.
Clean, wash and soak rice and dal separately for 6 to 8 hours. Grind rice to a fairly coarse paste. Grind dal well. Mix both batters well then add salt and season to taste. Allow batter to ferment overnight. Grease idli plates and pour a spoonful of batter into each. Steam till done. Serve hot with Chutney and Sambar. Makes 25.
Adapted from recipe by Parwathy Akhileswaran , Bangalore, India
Each (2 cakes) serving contains an estimated:
Cals: 76, FatCals: 2, TotFat: 0g
SatFat: 0g, PolyFat: 0g, MonoFat: 0g
Chol: 0mg, Na: 33mg, K: 96mg
TotCarbs: 15g, Fiber: 2g, Sugars: 0g
NetCarbs: 13g, Protein: 3g
We learned to make these from Indian members of our extended family.
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|Serving Size: 1 Serving (57g)|
|Recipe Makes: 12|
|Calories from Fat: 3 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 0.7mg||0 %|
|Potassium 45.4mg||1 %|
|Total Carbohydrate 44.4g||13 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 42.8g|
|Protein 3.7g||5 %|
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Calories per serving: 201
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