Vegetable Idli

Toast 250 g semolina in a dry pan until fragrant, then set aside.

Grind 50 g beans, 100 g carrot, 10 g chili, and 15 g ginger into a coarse paste.

Heat 15 g ghee in a small pan and add 5 g mustard seeds, 3 g cumin seeds, 5 g curry leaves, and 1 g asafoetida.