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Add a photoIdli is a savory cake of south Indian origin popular throughout India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.
Most often eaten at breakfast or as a snack, idlis are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go. A variant of Idli known as sanna is very popular amongst the Goans and other Konkani people.
Ingredientes
Direcciones
- Soak rice and daal in separate containers for 4-5 hours (preferably previous afternoon)
- Just 15 minutes before grinding, soak poha.
- Grind the urad daal to a very smooth batter (Do not add too much water, just add as much as needed).Set this aside.
- Now grind the rice and poha. Again dont add more water. Grind this till you get a very fine rava-like consistency of the rice in the batter.
- Now mix the 2 batters, add some salt and keep the batter overnight in a warm place.(Take care to use a big container here as the volume of the batter increases after fermentation)
- In the morning add a little baking soda 15 mins before cooking
- .
- Grease the idli-stand with a little oil and steam the idlis for about 15 minutes. Open the idli cooker after 5-10 mins and the idlis are ready !!!
- Preparation time: 30 minutes + Leave overnight
- Cooking time: 20 minutes
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 10 servings | |
| Calories 135 | |
| Calories from Fat 2 | 1% |
| Total Fat 0.24g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 43mg | 1% |
| Total Carbs 29.58g | 8% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.04g | 0% |
| Protein 2.64g | 4% |
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