Description

Organic Idli rice straight from independent farms in South India. Idli rice grains are short, fat and have a white spot in the middle of the grain. Idli rice is usually soaked along with urad dal and parboiled rice and ground in a wet mixer. The resulting batter is used to make Idli, the South Indian rice cakes.

Nutritional Value

This organic Idli Rava is high in protein, dietary fiber,carbohydrates. As it is bland in taste, it can be used to make both sweets and savory dishes.

Health Benefits

Idlis are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked)and rice.The fermentation process breaks down the starches so that they are more readily metabolized by the body.

Nutritional Facts

For 100g

               ·        Calories                      366kcal

·        TotalFat                       1gKcal

·        Saturates                    0.5gKcal

·        TransFat                     0gKcal

·        Cholesterol                 0mgKcal

·        Sodium                       80gKcal

·        Carbohydrates          2gKcal

·        Fibre                           0.12gKcal

·        Sugar                         0mgKcal

·        Protein                       6gKcal

·        VitaminA                    0Kcal

·        VitaminC                    0Kcal

·        Calcium                     10mgKcal

·        Iron                             0mgKcal

History

The recipe mentioned in these ancient Indian works leaves out three key aspects of the modern idli recipe: the use of rice (not just urad dal), the long fermentation of the mix, and the steaming for fluffiness. The references to the modern recipe appear in the Indian works only after 1250 CE.Some food historians speculates that the modern idli recipe might have originated in present-day Indonesia, which has a long tradition offer mented food. According to them, the cooks employed by the Hindu kings of the Indianised kingdoms might have invented the steamed idli there, and brought the recipe back to India during 800-1200 CE.