4 Serves
110 Mins
In a large bowl, combine semolina, yogurt, and water to form a smooth batter. Let the mixture rest for 60 minutes to allow the semolina to hydrate.
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IndianVitamin K
1 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
139 µg / 400 µgCalcium
155 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
207 mg / 1,250 mgPotassium
433 mg / 4,700 mgSodium
509 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
58 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 g
Heat oil in a frying pan over medium heat. Add mustard seeds and curry leaves, allowing them to crackle, then stir in the batter.
Stir in baking soda and season with salt and pepper to taste.
Grease the idli molds and pour the batter into them. Steam in an idli steamer for 15 minutes until firm.
Remove the idlis from the steamer and serve hot.
25
g51
g7
g
German