PROTEIN LENTIL CAKES OR IDLIS (LOW FAT VEGAN/DIABETIC/CANDIDA FRIENDLY)

BENEFIT :: Everyone benefits from this recipe more so people with Anaemia, PCOS and Diabetes.

Clean 3 cups Green Mung Bean and 1 cup Split Urad Dal (White Lentil) and soak them for 12 hours in two separate containers.

Drain the soaked water, clean lentils thoroughly and blend the Split urad Dal with roughly 1/2 cup water to make a cake batter like consistency.

Now empty this mixture into a container, repeat the procedure for 3 cups green mung lentil adding water, 2 tsp Pink Himalayan salt, 1 tsp Asafetida (Hing) , black pepper kernels, fenugreek seeds (Methi seeds :: optional).

Add second mixture to the first and blend one last time to ferment for 12 hours (overnight) inside an oven with the light turned ON. (Oven turned off).

12 hours later, you will notice a velvety puffed batter. Do not mix this with a ladle as the air bubbles can escape.

Take an Idli plate, smear few drops of coconut oil/ghee (not vegan*) over the depressions in the plate and load the batter (ensure it doesn't overflow).

Take a container with 2 inches water and place the idli stand inside, close the lid and cook for 20-22 minutes, (I avoid using pressure cooker)checking so the water at the base doesn't evaporate completely.

Serve them hot with some Indian style ginger or mint chutney/Almond-Hazelnut butter/organic low carb Ketchup, recipe gets ready in 20 minutes. Refrigerate the remaining batter and use within 3 days.

** USE SAME BATTER TO MAKE MUNG BEAN LENTIL DOSA (PANCAKE)

***The same preparation can be reversed to make another tasty preparation, soak 1 cup Green mung bean + 2 cups Urad lentil and repeat the above process. (Suitable for kids, as Urad is easy on digestion, high in potassium, with a 2:1 Carbohydrate:Protein ratio).

Nutritional Information for serving per 100g-

Urad Lentil : Fat: 0.8g, Carbs: 39.9g, Protein: 17.9g 

Green Mung Bean :  Fat: 1.1g, Carbs: 36.3g, Protein: 23.9g