| INGREDIENT | AMOUNT(g) |
| Balance Low Protein Flour | 100 g |
| Mustard Seeds | 2 g |
| Baking Soda | 1 tbsp |
| Curry Leaves | 2 |
| Oil to grease | 1 tbsp |
| Salt & Pepper to taste | – |
Method:
- In a bowl, mix all the dry ingredients together
- Add 1/4th cup of water
- Mix well to make a thick smooth batter (Do not let the batter stand for more than 5 minutes otherwise the baking soda will lose its effect.)
- Grease the Idli molds
- Pour the batter into the molds and steam the idlis
- Steam for 10-12 minutes or until the idlis are done
*Serve hot with rasam or sambar (Carefully calculate the quantity of dal consumed)
(ALTERNATIVELY:- For Masala Idli, add turmeric, jeera powder, coriander powder, finely chopped chilies & ginger to the batter.)
Nutritional Information
| Nutrients | Amount |
|---|---|
| Energy(kcal) | 410.5 Kcal |
| Carbohydrates(g) | 86.4 g |
| Of which Sugar(g) | – |
| Dietary Fiber(g)Fat | 6.3 |
| Protein (g) | 5.0 |
| Fat (g) | 6.1 |
| Amino Acid Profile | Amount |
| Histidine | 0.1134 |
| Isoleucine | 0.1910 |
| Leucine | 0.3486 |
| Lysine | 0.1649 |
| Methionine | 0.1054 |
| Cystine | 0.0866 |
| Phenylalanine | 0.2390 |
| Threonine | 0.1488 |
| Tryptophan | 0.0564 |
| Valine | 0.2642 |
| Alanine | 0.2389 |
| Arginine | 0.3191 |
| Aspartic acid | 0.3712 |
| Glutamic acid | 0.9753 |
| Glycine | 0.1964 |
| Proline | 0.2692 |
| Serine | 0.2258 |
| Tyrosine | 0.1720 |