Why is it a healthy option?
A classic South Indian food made with fermented rice and black gram, idlis are a great source of carbohydrates and proteins.
The fermentation process increases the bioavailability of proteins and enhances the vitamin B content of the food.
As it is steamed, fat content is low and it is easily digestible.
Use of dal and rice in idli is a good combination as the amino acids in them complement each other.
Benefits of idli
• It is easy to digest and get flushed out easily.
• Idli is highly nutritious. You can make it more nutritious by adding vegetables to the sambar. And the coconut chutney is also delicious in same time highly nutritious.
• If you have steamed Idli with citrus juices then it will help to prevent carbohydrate of rice to deposit in the body.
• Idli is a light dish so it is not all difficult to digest.
• Fermented Idli is rich protein, vitamin and carbohydrates.
• Idli contains no saturated fat.
• Idli contains very low sodium so it is very healthy for heart.
• Idli has iron, calcium, folate, vitamin A and vitamin B.
• Rava idlis are good for diabetic patients as it is made of whole wheat.
Overall Idli is wonderful to taste as is highly nutritious. So Idli is ideal for a complete breakfast or meal. It provides all the necessary energy and nutrition a body requires.
Idli batter recipe
1. Soak 3 cups Idli rice and 1 cup Urid dal separately, overnight. One spoon methi seeds can also be added to the soaked rice.
2. Grind the rice and dal in the morning and mix them well.
3. Add salt and leave the batter to ferment for 8-10 hours in a warm place.
4. Use immediately or store in the refrigerator.