INGREDIENTS:
1 cup Urad dhal
1 cup Moong dhal
1/2 cup Rice
A pinch of Asafoetida
1/4 inch ginger
salt to taste
DIRECTIONS:
Soak dhal for 3-4 hours. Grind dhal & rice well with just enough water. Batter should be thicker than dosa batter. Cover and leave it overnight for about 8-12 hours in a warm place for fermentation. The next morning, add the salt, Asafoetida and grated ginger. If you are not using the batter right away, refrigerate until it is ready to be used.
Pour into idli plates and steam for 15 minutes.
If using instapot, steam for 3 mins at low pressure.
Serve with any spicy chutney such as Green chutney or chutney powder.
CREDITS/NOTES:
Very High Protein/ Low Carb version of Idli – Recipe from dear aunt Vani Rao who was an expert at inventing creative & healthy substitutions in traditional recipes.