Kanjeevaram idlis

Brief Description

Hypertension: yes Diabetes: yes CKD, non-dialysis: yes


Rice: ½ cup (15g)

Urad dal: 1/3 cup (15g)

Oil: 1 tsp

Jeera: ¼ tsp

Pepper powder (kali mirch): pinch

Chana dal: few grains

Salt: from the prescribed daily allowance

Green chillies: ½ tsp

Curry leaves: 2 -3 in no

Asafetida (hing): ¼ tsp

Turmeric powder: ¼ tsp

Cook Time

0hrs : 25min




Nutritional Facts

Carb(g) 21
Protein(g) 4.6
Fat(g) 5
Energy(Kcal) 149
Na(mg) 6
K(mg) 120
Ca(mg) 25
P(mg) 82


Soak rice and dal for 2 - 4 hours. Wash and then discard the water.

Grind into a coarse batter.

Allow it to ferment overnight.

Next day morning, heat oil in a pan, add jeera and allow it to turn brown.

Now add chana dal, green chillies, curry leaves and asafetida (hing).

Add this tempering to the batter.

Then add salt, pepper powder and turmeric powder.

Mix well.

Grease the idli moulds with oil and pour the batter in it.

Steam it for 10 -15 mins

Serve hot with dal chutney


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