Ingredients for Mallige iddli from Mangalore Recipe
9.50 cup of any rice. Oneor urad dal. Two or threeof methi seeds. Soak : rice in threeof water in one bowl. Urad dal and methi seeds in twoof water in seperate bowl. Onejada poha soak in different bown in onewater. Halfsaboot sabudana or sago in Onewatert in seperate bowl. Soaking time is hours compulsory. Post soaking grind with very little water all too a fine paste and mix and let it ferment for hours. Fermentation time is imp. Next day grease iddli moulds with oil. Meanwhile keep the steamer on. Let stem generate. Add some salt t batter and mix well. fill moulds with dough. put in steamer for min.
Directions: Mallige Iddli From Mangalore Recipe
STEP 1.2 cups of any rice. One cup or urad dal. Two or three tsp of methi seeds. Soak : rice in three cups of water in one bowl. Urad dal and methi seeds in two cups of water in seperate bowl. One cup jada poha soak in different bown in one cup water. Half cup saboot sabudana or sago in One cup watert in seperate bowl. Soaking time is 8 hours compulsory. Post soaking grind with very little water all too a fine paste and mix and let it ferment for 8 hours. Fermentation time is imp. Next day grease iddli moulds with oil. Meanwhile keep the steamer on. Let stem generate. Add some salt t batter and mix well. fill moulds with dough. put in steamer for 20 min.
Nutrition value
6285
calories per serving
30 g Fat412 g Protein1049 g Carbs172 g FiberOther
Current Totals
Fat
30g
Protein
412g
Carbs
1049g
Fiber
172g
MacroNutrients
Carbs
1049g
Protein
412g
Fiber
172g
Fats
Fat
30g
Vitamins & Minerals
Calcium
1363mg
Iron
74mg
Vitamin A
2413mcg
Vitamin B1
9mg
Vitamin B2
2mg
Vitamin B3
40mg
Vitamin B6
5mg
Vitamin B9
2052mcg
Vitamin B12
0mcg
Vitamin C
0mg
Vitamin E
4mg
Copper
22mcg
Magnesium
2261mg
Manganese
21mg
Phosphorus
6232mg
Selenium
273mcg
Zinc
50mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment