Rice Cream (66%), Urad Dal Flour, Boiled Rice Flour, Iodized Salt, Acidity Regulator (INS 296 and INS262) and Raising Agent (INS 500ii).
Instructions for use
- In a bowl, uniformly mix Rice Idli mix with 300 ml of water. Blend well to form a smooth and uniform batter, allow the batter to stand for 10 – 15 minutes.
- Grease an Idli mould with oil, add spoonful of batter to each idli plates and steam the batter in an idli vessel for 12 minutes.
- Serve hot with coconut chutni and dakshin sambar.