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Ready to cook.
Sooji (85%)
Interesterified Vegetable Fat
Cashew Nuts
Chana Dal
Iodized Salt
Ginger,
Green Chili Powder
Curry Leaves
Mustard Seeds
Raising Agent { INS 500 (ii)}
Anticaking Agent (INS 551)
Add 1 more cup (measure) mix to the half cup sour curd to form batter.
Set aside for 1-2 minutes.
Add 1 more cup of sour curd to the batter & mix well. Set aside for 8-10 minutes. You may add fined cut corriander leaves to the mix.
Grease idli plates with the oil and fill batter. Steam the batter in an idli cooker for 12 -14 minutes on medium to high flame. Serve hot.
Measure means a cup or container of your choice. Important idli may turn yellow if curd is not sour.
Best before 360 days from manufacturing.
