Idli (Steamed Rice and Pulse Cake)
INGREDIENTS
INSTRUCTIONS
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
NOTES
We learned to make these from Indian members of our extended family.
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Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (57g) | ||
| Recipe Makes: 12 | ||
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| Calories: 201 | ||
| Calories from Fat: 3 (1%) | ||
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| Amt Per Serving | % DV | |
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| 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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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 201
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