Ministry of Curry · by Archana Mundhe★ 4.7 (44)
How to make Idli Batter
NUTRITION · PER SERVING1220M COOK
CAL 18%·PRO 16%
CARBS 81G88% OF CAL
5G FIBER0G SUGAR75G OTHER
FAT 1G2% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fermented rice and lentil batter base for idlis, dosas, and uttapam. Used to make multiple traditional South Indian dishes.
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View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup urad dal (skinned, gota dal )
- 3 cups idli rice
- ½ cup poha
- 1 teaspoon fenugreek seeds
- 2 teaspoons sea salt (or pink himalayan salt )
- 2¾ cups water (approx for grinding the batter )
At a glance
PER SERVING · TIME 1220M
CAL 18%·PRO 16%
CARBS 81G88% OF CAL
5G FIBER0G SUGAR75G OTHER
FAT 1G2% OF CAL
0G SAT1G 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
- 20m
- Sodium
- 10mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 132mg
- Calcium
- 12mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 10MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.