Soft Steamed Rice and Lentil Idli with Coconut Chutney
By Joe
Source: Serious Eats — Denise D'silva Sankhé, Steamed Indian Lentil and Rice Cakes (Idlis).
A steamed indian lentil and rice cakes (idlis) recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Finish. Soak the rice plus lentils in water for at least 4 hours plus up to 12. Tip off the liquid, next mix in a blender with water and blend on high (2 cups) speed till there are no lumps left, around 30 seconds. Move to a big bowl, season with salt (1 teaspoon), loosely cover, and leave at room temperature till doubled in size, around 8 to 12 hours. Grease a little, shallow bowl or deep plate that will fit in a bamboo steamer. Mix the batter plus ladle it on in order to the plate, half way to the top. Steam till a toothpick inserted comes out fairly clean plus the cake is spongy to the touch, around 15 minutes. Let to rest outside the steamer for around 2 minutes. Next cut plus offer in smaller squares using mint chutney. Repeat using leftover batter. Idli can be stored in a closed container in the fridge for up to 3 days.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Low saturated fat: 0.8 g saturated fat per 100 g, 1.7% of energy (limits ≤ 1.5 g and ≤ 10%)
- Sugar-free: 0.4 g sugars per 100 g (limit ≤ 0.5 g)
- Low salt: 0.02 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 47 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 212 kcal |
| Protein | 5.1 g |
| Carbohydrate | 41.7 g |
| of which sugars | 0.2 g |
| of which free sugars | 0 g |
| Fat | 2.3 g |
| of which saturates | 0.4 g |
| Fibre | 1.4 g |
| Salt | 0.01 g |
Protein per 100 kcal
2.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
