NUTRITION

SERVINGS

INGREDIENTS

0.13 cup Urad dal

1 tbsp White rice

0.13 cup Toor dal

1 cup Water

0.5 cup Carrots

0.5 cup Red onion

1 tbsp Sambar powder

0.5 tsp Mustard seeds

0.25 tsp Avocado oil

1 cup Plain non-fat Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

1 tsp Tamarind paste

PREPARATION

• 1

  Soak the urad dal and white rice in water for at least 4 hours, then grind into a smooth, thick batter using a high-speed blender.

• 2

  Transfer the batter to a bowl and allow it to ferment in a warm place for 8 to 12 hours until it has doubled in volume and smells slightly tangy.

• 3

  Grease idli molds with a tiny drop of oil and steam the fermented batter for 10 minutes until the cakes are firm yet springy to the touch.

• 4

  Pressure cook the toor dal with water until completely soft, then whisk or mash it into a smooth consistency.

• 5

  Heat avocado oil in a saucepan over medium heat, add mustard seeds until they begin to pop, then sauté the red onion and carrots until tender.

• 6

  Stir in the sambar powder, tamarind paste, and mashed dal, allowing the mixture to simmer for 10 minutes to develop a deep, zesty flavor.

• 7

  In a separate small bowl, whisk the Greek yogurt with sea salt and black pepper to create a thick, savory side for extra protein.

• 8

  Plate the warm idlis with a generous serving of sambar, garnish with fresh cilantro, and serve alongside the seasoned yogurt.