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Recipe tags: Budget, Indian, Stove Top, Vegetarian

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Rice, pasta and breads

Rice Idli

Recipe created by the mother of DaVita dialysis patient Aditya from California and submitted by DaVita dietitian Shawna from California.

Portions:  15

Serving size:  2 idlis

Ingredients

• 3 cups rice, dry   
• 1 cup black lentils, dry, split without skin
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda

Preparation

1. Soak rice and lentils in water. Grind the lentils in a liquidizer to a smooth paste.
2. Grind rice not too fine, a little coarse. Mix the two pastes and add salt. Let the batter ferment for 12-14 hours at a warm place (avoid the inside of the oven or on top of a gas stove).
3. Just before cooking, add the soda. Steam idlis on the idli moulds. Serve with sambhar. Makes 30 idlis.

Nutrients per serving

• Calories: 168
• Protein: 7  g
• Carbohydrate:  35 g
• Fat:  0 g
• Cholesterol:  0 mg
• Sodium:  93 mg
• Potassium:  161 mg
• Phosphorus:  90 mg
• Calcium: 24 mg
• Fiber:  3.1 g

Renal  and Renal Diabetic Food Choices

• 2 starch
• 1/2 vegetable, medium potassium

Carbohydrate Choices

• 2

Helpful Hints

• Lentils contribute extra potassium and phosphorus, so portion must be limited to 2 rice idles.
• Sambar is a vegetable stew containing pigeon peas, tamarind, vegetables and ground spices. It is very popular in southern India.
• Serve with cilantro chutney or with a dollop of butter topped with a spoon of sugar

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