High Protein Idli

Ingredients

• Toor Dal – 50g (1/4 cup)
• Moong Dal – 50g (1/4 cup)
• Chana Dal – 50g (1/4 cup)
• Urad Dal – 100g (1/2 cup)
• Rice – 180g (1 cup)
• Origin Protein Powder (Unflavoured) – 2 scoops

Methods

Wash & Soak

• In a pot, combine all the dals and rice. Wash thoroughly 2–3 times.
• Add sufficient water and soak for 6 hours.

Grind the Batter

• Add the soaked dals and rice to a mixer jar. Grind to a fine paste.

Ferment the Batter

• Pour the mixture into a large pan. Mix well, cover, and leave it overnight on the kitchen counter for fermentation.

Prepare the Batter

• The next morning, mix the fermented batter well. Add salt, 2 scoops of Origin Protein Powder (Unflavoured), and ½ cup of water. Mix thoroughly.

Steam the Idlis

• Grease the idli molds. Pour a spoonful of batter into each mold.
• Steam for 15 minutes.

Enjoy the soft, spongy protein idlis hot with tomato coriander chutney!