These lovely rice cakes are popular all over the southern states of India, and are usually served with Lentil, Tomato and Aubergine Curry. Two types of Idlis are made: one type uses a fermented rice and lentil mixture, and is rather time-consuming to prepare; the other version, as here, uses semolina to make the cakes, which are then steamed in idli moulds. You can also use an egg poacher and a steamer.
Per portion Energy 62kcal/264kJ; Protein 2.4g; Carbohydrate 13g, of which sugars 1.1g; Fat 0.4g, of which saturates 0.1g; Cholesterol 0mg; Calcium 32mg; Fibre 0.3g; Sodium 15mg.
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