Piping Pot Curry · by Meeta Arora★ 4.9 (49)
Failproof Idli Dosa Batter
NUTRITION · PER SERVING1020M COOK
CAL 5%·PRO 6%
CARBS 22G85% OF CAL
2G FIBER0G SUGAR20G OTHER
FAT 0G2% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fermented rice and lentil batter that serves as the base for idli and dosa. This yields enough batter for numerous servings of finished cakes.
componentindian🥘 pressure cooker🌀 blender🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 35- 4 cup Idli rice
- 1 cup Urad Dal (whole or split dehusked black gram lentils )
- 1 teaspoon Fenugreek seeds (Methi dana)
- 2 teaspoon Rock Salt (non-iodized)
- Water (cold, as needed)
At a glance
PER SERVING · TIME 1020M
CAL 5%·PRO 6%
CARBS 22G85% OF CAL
2G FIBER0G SUGAR20G OTHER
FAT 0G2% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5h
- Cook
- 12h
- Sodium
- 124mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 71mg
- Calcium
- 8mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 300M
- SODIUM
- 124MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.