Rice Idli Mix

Ingredients:

• Rice (60%)
• Black gram Dal
• Edible Vegetable fat-interesterified (Made from any or all of the fullowing permitted Vegetable Oils: Palmulein Oil, Rice Bran Oil, Soyabean Oil, Maze (Corn) Oil, Sesame Oil, Groundnut Oil)
• Salt
• Acidity Regulator Malic acid (INS 296)
• Raising Agent Sodium Bicarbonate (INS 500ii)

Nutritional Information (per 100 grams uncooked mix):

• Calories: Around 334-341 kcal (moderate in calories)
• Total Fat: Around 2.3-2.5g (mostly saturated fat)
• Carbohydrates: Around 65-73.5g (high in carbs)
• Sugars: Around 0-1g (mostly natural sugars from the rice)
• Protein: Around 13g (moderate source of protein)

How to Use:

• Mixing the Batter: In a large bowl, combine 1 cup of the mix with 1 cup of water (check package instructions for specific water quantity). Mix well to form a smooth batter. Let it rest for 15-20 minutes for fermentation.
• Preparing the Idli Mulds: Grease idli mulds with a few drops of oil.
• Pouring the Batter: Pour the batter into the greased mulds, filling them up to 3/4th of their capacity.
• Steaming: Place the mulds in an idli steamer and steam for 10-12 minutes (or as per package instructions) on medium heat.
• Serving: Once cooked, remove the idlis from the mulds using a spoon. Serve hot with sambar, chutney, or potato curry.

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