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Description
<p><em>This batter is made up of rice and lentils and can be used to make soft steamed rice patties or crispy crepes. You can store the batter in your fridge for about a week or in the freezer for about a month. Use the batter to make idlis the first couple days, then use the batter to make crispy dosas or savory “pancakes” the rest of the week. One note, be sure to use rice that is labeled “Idli rice” when making this recipe. Idli rice is short grain parboiled rice and can be easily found at any Indian grocery store or on Amazon.</em></p>
Ingredients
US|METRIC
4 SERVINGS
- 3 cups rice (idli, short grain parboiled rice, soaked for 5-6 hours)
- 1 cup black lentils (whole skinless, whole skinless urad dal, soaked for 5-6 hours)
- 1 tsp. seeds (fenugreek, methi, soaked for 5-6 hours)
- 2 cups cold water (adjust accordingly*)
- 3 tsp. salt
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium1850mg77% |
| Potassium60mg2% |
| Protein3g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber<1g3% |
| Sugars<1g |
| Vitamin A0% |
| Vitamin C |
| Calcium2% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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