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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, idli dosa batter is considered very healthy due to its fermentation process. It's rich in probiotics, which support gut health and digestion, and is easily digestible. It also provides a balanced source of plant-based protein and complex carbohydrates.
Per 100g, idli dosa batter contains approximately 160 calories, 6g of protein, and 34g of carbohydrates. It is naturally fat-free, making it a good option for a balanced meal.
Idli dosa batter can be part of a weight-loss diet due to its low-fat content and good protein source. The complex carbohydrates provide sustained energy, and its high digestibility can aid metabolism. However, portion control is key due to its calorie and carb content.
Yes, traditional idli dosa batter is naturally gluten-free as it's made from rice and lentils, not wheat or other gluten-containing grains. This makes it suitable for individuals with celiac disease or gluten intolerance.
Yes, traditional idli dosa batter is vegan. It is typically made from a simple mixture of rice, lentils (like urad dal), water, and salt, with no animal products involved.
While idli dosa batter contains carbohydrates, its fermented nature and combination of rice and lentils can lead to a moderate glycemic index compared to plain rice. Diabetics can consume it in moderation, ideally paired with high-fiber chutneys or sambar, and monitor portion sizes.
Idli dosa batter is versatile. For idlis, pour the batter into greased idli molds and steam for 8-12 minutes until cooked through. For dosas, spread a thin layer of batter on a hot griddle, cook until crispy, and flip if desired.
idli dosa batter is a versatile ingredient found in cuisines around the world. With 160 calories per 100g and 6 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 5 recipes featuring idli dosa batter with step-by-step instructions.
Browse recipes →Fermented idli dosa batter has a distinct, slightly tangy or sour taste due to the fermentation process. When cooked, it forms a neutral base that pairs well with savory accompaniments like sambar and chutneys.
Store idli dosa batter in an airtight container in the refrigerator. It typically lasts for 3-5 days. Ensure there's enough headspace in the container as it can continue to ferment slightly and expand.
Spoiled idli dosa batter will develop an overly sour or pungent smell, a pinkish or discolored hue, or visible mold. The texture might also become excessively watery or slimy. If you notice any of these signs, it's best to discard it.