Soak urad dal in water for 30 minutes.

Drain the soaked dal and transfer it to a blender jar.

Add green chilies and ginger to the blender.

Pulse the mixture without adding any water until it has a coarse texture.

Lightly grease the idli plates and place each flattened ball in the molds. Steam: Add a cup of water to the base of the idli cooker and steam for 10 minutes.

Remove the cooker from the heat, let it cool, then carefully demold the steamed mixture. Allow it to cool further.

Crumble the mixture by hand or pulse in a blender until you get a coarse, dry texture—avoid grinding it into a paste.

In a pan, bring water to a boil, then add salt and 1 tablespoon of gingelly oil.

Gradually add the rice flour, stirring continuously with a silicone spatula or whisk to prevent lumps. Add more water if needed.

Keep stirring on medium flame for 2-3 minutes until the mixture thickens, stops sticking to the pan, and forms a soft dough.

Transfer the dough to a plate and let it cool slightly. Add 1 tablespoon of gingelly oil and knead while still warm to remove any lumps.💡 Chef Tip: Don’t let the dough cool completely—kneading while warm makes it easier to shape into smooth balls!

Grease your palms with gingelly oil and divide the dough into four equal parts.

Roll each portion into small, marble-sized balls using greased palms. Uniform-sized balls look aesthetically pleasing, but perfection isn’t necessary!💡 Chef Tip: If your hands become sticky, wash them, grease again, and continue. Kids can join in—rolling dough balls is a great hands-on experience!

Grease idli plates and arrange these small rice balls in groups. You can also use a Dhokla plate. Add a cup of water to the base of the idli cooker and steam for 10 minutes (do not oversteam, as they may turn hard).

Once done, remove the cooker from the heat and let it cool before opening. Carefully transfer the glossy, steamed rice dumplings to a plate. If some stick together, gently separate them. Allow the balls to cool completely before moving to the next steps. These perfectly steamed rice balls are now ready to be tossed with the flavorful tempering!

Heat gingelly oil in a pan. Once hot, add mustard seeds and let them splutter. Then, add urad dal, gluten-free asafoetida, curry leaves, and dried red chilies. Sauté for 30 seconds until aromatic.

Add the coarsely ground urad dal mixture along with salt. Stir and cook for 1-2 minutes. If the mixture feels too dry, drizzle in some more gingelly oil.

Gently add the steamed rice flour balls and a little more salt. Mix lightly, ensuring the balls don’t break. Cook for another 2 minutes, tossing gently for even coating.

Sprinkle chopped cilantro, mix well, and take the pan off the heat.