|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 2g||9%|
|Total Sugars 1g|
|Vitamin C 2mg||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
No longer just a South Indian favorite, idlis are loved and can be found just about anywhere in India. Try them and you'll see why. The batter for idlis needs to be fermented overnight, so prepare ahead of time.
Wash the rice and urad daal separately and soak them overnight.
Grind each separately, into thick pastes (adding a little water at a time) in a blender.
Mix the pastes together and add salt to taste.
Set the batter aside overnight to ferment.
Grease the molds on an idli tray with cooking oil. Pour enough batter into each mold to fill it three-fourths full.
Pour 2 cups of water into a large pot and heat. Put the idli tray into the pot and steam for 20 minutes.
Check the idlis by poking each with a toothpick. If it comes out clean, they are done.