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These South Indian steamed rice cakes can be eaten any time of the day. They are often paired with sambhar and coconut chutney. The mix is a blend of semolina (cream of wheat), chana dal, cashews, curry leaves, mustard, green chillies and ginger. The mix is combined with yogurt to make a thicker batter. The batter is then poured into tiered, aluminum idli dishes and cooked in a pressure cooker. The easy recipe is provided on the package. Makes approx. 25-30 idlis. Ingredients:This natural product contains 84% semolina or Bombay rava which makes a crisp batter for the crepe like dosa or rice muffins called idli that many of us enjoy for breakfast. It also contains hydrogenated vegetable oil, Bengal gram dal, cashew nuts, green chillies, ginger, curry leaves, and sodium bicarbonate. This mix is completely vegetarian and provides you with a healthy meal.
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