Maravalli Kizhangu Idli Recipe

Maravalli Kizhangu Idli Recipe

Tapioca is enjoyed throughout the world, and is relied on as an essential part of certain cultural diets due to its uniquecomposition of carbohydrates. Vitamis, minerals, and Organic compounds. These include a very low level of saturated fat, cholesterol, and sodium. It is also a rich source of dietary fiber, “good” cholesterol, and protein.

Furthermore, tapioca contains members of the vitamin B-complex, including pantothenic acid, folate, and B6, as well as iron, manganese, calcium, copper, and selenium. They are packed with carbohydrates as well, and 1 cup contains nearly 45% of your daily requirement of carbs.

Recipe Cuisine: South Indian
Total Time (Minutes): 20
Servings: 3
  • Maravalli kizhangu - 2 cup (wash, peel & cut into cubes)
  • Idli rice - 1 cup (Soaked for 4 hrs)
  • Urad dal - ¾ cup (Soaked for 4 hrs)
  • Salt to taste
  • Water as needed
  • Oil

  1. Grind urad dal, idli rice and maravalli kizhangu separately.
  2. In a bowl pour urad dal, idli rice & maravalli kizhangu batter. Then add salt mix well & leave it for fermentation.
  3. Grease idly plates with oil. Pour idly batter. Then steam it for 10 min.
  4. Then make idli as usual.
  5. Then serve hot with chutney or sambar.
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