Piping Pot Curry · by Meeta Arora★ 4.9 (24)
Instant Pot Idli
NUTRITION · PER SERVING20M COOK
CAL 4%·PRO 7%
CARBS 13G72% OF CAL
3G FIBER0G ADDED1G INTRINSIC9G OTHER1G TOTAL SUGAR
FAT 1G9% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy steamed cakes made from idli batter cooked in an Instant Pot. Light, slightly savory, and a classic South Indian breakfast staple.
mainindian🥘 pressure cookergluten freevegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups Idli Batter
- 1 1/2 cup Water
- Ghee or Oil (for greasing)
At a glance
PER SERVING · TIME 20M
CAL 4%·PRO 7%
CARBS 13G72% OF CAL
3G FIBER0G ADDED1G INTRINSIC9G OTHER1G TOTAL SUGAR
FAT 1G9% 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
- 5m
- Cook
- 15m
- Sodium
- 137mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 124mg
- Calcium
- 7mg
- Iron
- 0.47mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 137MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.