Ingredients:
- parboiled rice (ukda)-2 1/2 cups
- split black gram skinless (dhuli urad dal)-1 cup
- fenugreek seeds (methi dana)-1 tsp
- salt to taste
Directions:
- METHOD
- Wash rice two to three times, clean and soak in fresh water for at least two to three hours.
- Wash and soak the dal also for a similar time.
- Add the methi seeds to the soaking dal.
- Drain and grind the rice to a slightly coarse texture and dropping consistency.
- Drain and grind the dal, sprinkling water as required to a smooth and spongy batter.
- Mix both the batters with salt with hand, thoroughly in a whipping motion. Keep the batter in a large vessel, close tightly and rest the batter in a warm place for at least 12 hours.
- Mix the batter well and pour into lightly oiled idly trays and steam for about 20 minutes.
- Dip a toothpick into the idli to check if done. Remove from the steamer, sprinkle water on the idli and remove from the moulds.
- Serve hot with Sambar and chutney
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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