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FOOD RESOURCE
COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
IDLI
Excerpts from Bender, Arnold E. 1990.
Dictionary of Nutrition and Food Technology.
Butterworths, Boston.
A mixture of cooked rice and black gram fermented with the aid of mould; eaten in the Far East.
Rau, Santha Rama and the Editors of Time-Life Books. 1969.
The Cooking of India.
Time-Life Books, New York. TIME-LIFE BOOKS, New York.
Flattened cupcake-shaped bread made from ground lentils and rice and steamed in small saucers.
Barer-Stein, Thelma. 1999. You EatWhat You Are. A FireFly Book, [GT 2850 .B371 1999] [Indian, Pakistani, and Sri Lankan pp. 213]
are fermented and steamed mounds of pulses and rice served with condiments and eaten as snack food. Sold by many street vendors.
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Compiled for Food Resource
http://food.oregonstate.edu
