ABOUT
Idli rice looks shinier and smaller in grain size.The cooked idli rice grains were smaller, softer and stickier than boiled rice grains.When you go to the Indian grocery store, you will find “Idli Rice” which is specifically meant for idli/dosa batter. It is a kind of fat, short-grained, parboiled rice. In India, it may also be called doppi rice.
NUTRITIONAL FACTS (100 G OF EDIBLE PORTION)
| Energy (kcal) | Carbohydrate (g) | Protein (g) | Fat (g) |
|---|---|---|---|
| 135 | 26.3 | 6.36 | 0.6 |
HEALTH BENEFITS
- Idli rice is low in calories
- Idli rice is good for digestion
- Idli rice tends to keep you full for longer time
- It is good source of fibres
RECIPE AND NUTRITIONAL VALUE
IDLY
Ingredients
- 2 cups rice (it is ideal to use broken sela rice or other small grain rice variety)
- 1 cup white urad dal (skinned black gram)
- 2 tsp salt
- 1 tbsp oiL
Nutritional Info
This information is per serving.
-
Calories
58 Kcal
-
Carbohydrates
12 gm
-
Protein
1.6 gm
-
Fat
0.4 gm
Method
Step 1
Wash the rice and dal separately. Soak them, separately, in enough water for 4-5 hours or overnight.
Step 2
Drain the rice and with little water, grind them to a coarse paste in the mixer.
Step 3
Drain the dal and again adding water little by little, grind it to a fine paste. While the rice paste is coarse, the lentil paste is very fine. Grind it till there are bubbles in the paste. Add water accordingly but not too much.
Step 4
Mix together the rice and lentil paste. Add in salt. This batter should be of thick dropping consistency. Keep the batter in a warm place for 8-10 hours (or overnight). The batter will rise and become sour.
Step 5
This entire passive process takes about 24 hours or so.
Step 6
Gently mix the batter once. Don’t mix it vigorously or too often as it would remove all the air in the batter. Rub a little oil on each of the idlimoulds.
Step 7
Drop spoonfuls of batter in each mould. Add about 1” deep water in your idli steamer. Place the idli stand in the steamer and close. Steam on high for 5 minutes.
Step 8
Reduce heat and steam on low for 10 minutes. Open the steamer carefully and check the idli by inserting a clean knife. If the knife comes out clean, idli is done. Else steam for another couple of minutes.
Step 9
Remove the steamer from heat and let it stand for 5 minutes. Open and remove the idlis from the mould with a knife.
Step 10
Serve warm with sambar or chutney.
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