We are now down to trying out meat once a week. The resulting increase in ammonia made Sanjay a little lethargic (not sure whether it was the meat or the alpha-keto-glutaric acid we were giving him).
Thanks to the goat yoghurt, I tried out idlis with masoor dal. They came out great and were a hit with Sanjay.
Here's how:
Masoor Dal "Instant Idli" Mix
soak masoor dal for 8-10 hrs
dry (i spread it out on a cheesecloth and sun-dried it)
powder the dried dal (i used a coffee grinder)
Making the idlis:
roast the powder in a little bit of ghee seasoned with cumin/mustard seeds
add salt, grated coconut, goat yoghurt till you get a batter-like consistency (you can add veggies as well)
add about 1/2 tsp baking soda
steam in an idli steamer
The mini idli moulds worked out better than the bigger moulds. Primarily because the resulting idli is crumbly and falls apart. I should probably experiment with a little almond flour the next time...
No comments:
Post a Comment