| |
| Ingredients |
Amount |
| Sago* |
½ katori (60 g) |
| Panivaragu (Vari) |
1 katori (120 g) |
| Cumin seed (jeera) |
½ tsp (2.5 g) |
| Water |
As required. |
|
 |
| |
| Method |
| |
Sago and panivaragu (Vari, French millet) are washed and soaked separately for 3-4 hours. |
| |
They are then ground individually and mixed together to the proper consistency and kept overnight. |
| |
Next day, cumin seed (Jeera) powder and salt (permitted amount by doctor) is added to the thin dough. |
| |
Pour prepared dough into the idly-moulds and cook by steaming. |
| |
| Variation |
| |
You can prepare dosa from the same dough. |
| * Sago should be avoided by diabetics; they may use sooji in place of sago. |
| |
| Serving - 12 Idles |
| Nutritive Value |
| Serving |
Energy
(kcal) |
Protein
(g) |
CH0
(g) |
Fat
(g) |
Na
(mg) |
K
(mg) |
Phos
(mg) |
Iron
(mg) |
Ca
(mg) |
| 1 idle |
52.35 |
0.6 |
5.7 |
0.1 |
1 |
13 |
22.1 |
0.1 |
4.1 |
| |
Suitable for patient with renal failure. |
| |
Unsuitable for patient with Diabetes. |
| * To be avoided by diabetics. |
|
|
