Idli (English Wikipedia)

National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 5 December 2024.
VEEN, A. G.; HACKLER, L. ROSS; STEINKRAUS, K. H.; MUKHERJEE, S. K. (28 June 2008). "Nutritive Quality of Idli, a Fermented Food of India". Journal of Food Science. 32 (3): 339–341. doi:10.1111/j.1365-2621.1967.tb01326_32_3.x. ISSN 0022-1147.
Council, National Research (1 January 1992). Applications of Biotechnology in Traditional Fermented Foods. doi:10.17226/1939. ISBN 978-0-309-04685-5. PMID 25121339.

ediblyasian.info

National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 5 December 2024.

National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 5 December 2024.
Council, National Research (1 January 1992). Applications of Biotechnology in Traditional Fermented Foods. doi:10.17226/1939. ISBN 978-0-309-04685-5. PMID 25121339.

Geeta, Seth. "Rava Idli : (Cream of wheat or sooji idli)". North India Cooking. Retrieved 14 October 2014.

"Idli Upma Recipe-Recipe with Leftover idlis". Padhu's Kitchen. 2012. Retrieved 14 October 2014.

Rachana, Gorikapudi (2012). "Fenugreek Leaves Idli". SPICY CURRIES. Retrieved 14 October 2014.

"Stuffed Idli". Spicy Tasty. 2013. Archived from the original on 1 August 2020. Retrieved 14 October 2014.

D. Balasubramanian (21 October 2004). "Changes in the Indian menu over the ages". The Hindu. Archived from the original on 6 December 2014.
Lenin, Janaki (30 March 2012). "A tale of two sambhars". The Hindu – via www.thehindu.com.

D. Balasubramanian (21 October 2004). "Changes in the Indian menu over the ages". The Hindu. Archived from the original on 6 December 2014.
United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
"Stuffed Idli". Spicy Tasty. 2013. Archived from the original on 1 August 2020. Retrieved 14 October 2014.

VEEN, A. G.; HACKLER, L. ROSS; STEINKRAUS, K. H.; MUKHERJEE, S. K. (28 June 2008). "Nutritive Quality of Idli, a Fermented Food of India". Journal of Food Science. 32 (3): 339–341. doi:10.1111/j.1365-2621.1967.tb01326_32_3.x. ISSN 0022-1147.