Moong Dal Idli

No-Rice, High-Protein Idli

सामग्री

विधि

1. Rinse moong dal until the water runs clear. Soak in water 3-4 hours.
2. Drain and grind to a smooth, thick batter using a little fresh water. It should hold its shape on a spoon.
3. Stir in ginger, cumin, curry leaves, hing, and salt.
4. Heat ghee in a small pan, let the cumin sizzle a few seconds, and fold this tempering into the batter (this replaces onion-garlic tadka).
5. Pour into greased idli moulds and steam 12-15 minutes on medium heat, slightly longer than rice-based idli since moong dal is denser.
6. Rest 2 minutes before unmoulding. Serve warm.