|Nutrition Facts (per serving)|
|Servings: 5 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||34%|
|Saturated Fat 24g||118%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 8g||27%|
|Total Sugars 7g|
|Vitamin C 3mg||13%|
|*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.|
2 cups (500 grams) rice
2 medium coconuts
1 pint (500 milliliters) Goan toddy or 2 1/2 teaspoons dried yeast
2 teaspoons sugar (to mix with yeast if using)
Salt, to taste
4 teaspoons sugar, to add to batter
1 cup warm water, if using yeast
Wash the rice well and soak in water overnight. In the morning, drain the water and grind the rice into a fine paste with a little toddy. If you are not using today, grind the rice on its own.
Scrape the coconut out of the shell and grind it into a paste too.
If you are using the yeast, mix it with 2 teaspoons of sugar and the warm water. Stir well. Allow to sit for a few minutes and it will begin to rise.
Mix the rice and coconut pastes together in a large, deep bowl and add the toddy/ yeast water. Mix well to form a thick batter.
Allow this batter to ferment for 4 to 5 hours.
Grease an Idli stand (or small ramekin dishes with a little cooking oil and pour enough batter into the mold/ramekin dishes to fill about 3/4 of the way.
Put the Idli stand/ ramekin dishes into a steamer and steam for 20 minutes at least (or till cooked - a toothpick inserted in the center will come out clean) on high flame.
When cooked, gently remove from the Idli molds/ramekin dishes and serve hot with a curry of your choice.