Recipe · Breakfast · by Suneetha Rao, Chief Dietician, NU Hospitals

Idli

Good for dialysis, diabetics, CKD and Post Transplant

On dialysisDiabeticCKD (non-dialysis)Post-transplantp 13

Per serving

2 idlis

Safe for your stage

Phosphorus132 mg

Potassium264 mg

Sodium4.6 mg

Protein8 g

Energy230 kcal

Sodium in salt is not included in the above calculation

Ingredients

Method

1Soak black gram dal and rice separately for a minimum of 3 hours.
2Grind black gram dal to a smooth paste by adding small quantity of water at a time till the batter is fluffy.
3Grind soaked rice to a coarse texture and blend in with the black gram dal batter.
4Add salt as per advice and allow it to ferment for 10 to 12 hours.
5Pour the batter into idli moulds and steam for 12 minutes in an idli steamer.
6Serve hot with chutney and sambar.

Notes from the contributor

• Chutney can be made with more gram dal and less coconut so potassium can be kept in limits.
• Recipes for bell pepper chutney and onion chutney, both low in potassium are in this book.
• The chutney can be consumed by non-dialysis, dialysis, diabetics and post transplant (for whom raw chutneys are not advised).

Sources