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Also known as: idli batter, idli dosa batter
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
Experience the ultimate crispy delight with this paper-thin, golden-brown dosa. Made from a perfectly fermented rice and lentil batter, it's incredibly light, satisfying, and a true South Indian classic, best enjoyed with sambar and coconut chutney.
Crispy, savory South Indian crepes made from fermented rice and lentil batter, generously topped with finely chopped onions and green chilies. A classic breakfast that's delicious with coconut chutney and sambar.
A savory South Indian pancake made from fermented rice and lentil batter, loaded with colorful, crunchy vegetables. This wholesome breakfast dish is soft, spongy, and pairs perfectly with coconut chutney.
Yes, it's very healthy. The fermentation process improves gut health by introducing probiotics and aids digestion. It also enhances nutrient absorption and provides a complete protein profile, making it a nutritious base for many dishes.
This batter offers several benefits, including improved digestion and gut health due to probiotics. It provides a complete protein, essential for vegetarians, and increases the bioavailability of B vitamins, iron, and calcium by reducing anti-nutrients. Foods made from it often have a low glycemic index.
Per 100g, fermented rice and lentil batter contains approximately 139 calories. It provides 4.4g of protein, 29.2g of carbohydrates, and a very low 0.5g of fat, making it a relatively low-fat and good carbohydrate source.
Yes, traditionally, fermented rice and lentil batter is both vegan and gluten-free. It's made solely from rice, lentils, and water, without any animal products or gluten-containing grains. Always check specific product labels for any additives.
Yes, foods made from fermented rice and lentil batter, such as idli, often have a low glycemic index. This means they cause a slower and more gradual rise in blood sugar levels, which can be beneficial for managing diabetes.
This versatile batter is the foundation for many popular South Indian dishes. It is primarily used to make soft, fluffy idlis (steamed rice cakes) and crispy dosas (thin savory crepes). It can also be used for uttapam (thicker savory pancakes).
fermented rice and lentil batter is a versatile ingredient found in cuisines around the world. With 139 calories per 100g and 4.4 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Discover 8 recipes featuring fermented rice and lentil batter with step-by-step instructions.
Browse recipes →The batter itself has a slightly sour, tangy taste due to the fermentation, which adds depth to the final dishes. When cooked, it results in a mild, savory flavor with a soft, spongy texture (like idli) or a crisp, delicate texture (like dosa).
Store the batter in an airtight container in the refrigerator. Ensure there's some headspace in the container as the batter can continue to ferment and expand slightly, even when chilled.
Properly stored in the refrigerator, fermented rice and lentil batter typically lasts for 3-5 days. Beyond this, it may become too sour or develop an off-flavor, indicating it's no longer fresh.
Absolutely. Fermentation significantly boosts its nutritional profile by increasing the bioavailability of nutrients like B vitamins (including B12), iron, and calcium. It also reduces anti-nutrients like phytic acid, making these minerals more absorbable.
