Dr. Apeksha Ekbote, Ph.D, RD, CDE Chief Dietitian, NephroPlus
Portions – 8
Serving Size – 3
Ingredients:-
- Sago/Sabudana – ½ cup
- Idly rava– 1 cup
- Sour curd – 2 cups
- Salt-1/4tsp or as per dietician’s advice
- Refined oil – 1tsp
- Water- ½ cup or as required
Preparation:-
- In a mixing bowl, take sabudana and add washed idli rava to it along with 2 cups of sour curd.
- Mix all well and let it ferment for 6 to 8 hours or overnight.
- After fermentation, add salt and little water to adjust the consistency to idli batter.
- Grease the idli plates with oil and add the batter to the idli mould.
- Steam for 10-15 minutes and serve hot with sambar.
NUTRITIVE VALUE FOR ONE SERVING
| Calories | 163.5 Kcal |
| Protein | 4 gm |
| Sodium | 97.2 mg |
| Potassium | 129.4 mg* |
| Phosphorus | 102.3 mg |
*Note: The Potassium in this recipe is reduced during the process of leaching