Dodki | IDLI Rice | दोडकी तांदूळ
Dodki | IDLI Rice | दोडकी तांदूळ
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Idli is one of the most healthiest and popular South Indian breakfast dish. These are soft, light, fluffy steamed round cakes made with a ground, fermented rice and lentil batter.
With Idli Rice: Traditionally idli rice and urad dal are used to make the idli batter. Idli rice is parboiled rice and used specifically for making idli and dosa. This recipe post shares the method of making idli with idli rice and regular white rice.
According to KT Acharya who is a famous food scientist, nutritionist and food historian from Karnataka, the origin of Idli can be traced back to the 7th to 12th century in present-day Indonesia, where it was known as ‘Kedli’ or ‘Kedari’. From the 7th to the 12th century, many Hindu kings ruled Indonesia and when they used to come to India to meet their relatives during holidays or find brides for themselves, they also used to bring their royal chefs with them. This is how the Indonesian recipe of Kedlis came to India and got adapted as Idlis.
Health Benefits
Good source of protein
Rich in Unsaturated Fats
Great source of Beta Carotene
Helps reduce total plasma Cholesterol in Obese patients
Good Source of Anthocyanins
Cooking Instructions
- Best to Make Liquid Rice
- Take a cup of rice & 3 Cup of Water
- Keep on medium flame till boil
- Check rice in between remove excess water
- Take with ghee & Chutney
Recommended Usage
Dal Khichdi
Idili / Dosa
Delivery Details :
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