Gluten-free Green Moong Buns

Instructions:

1. Prepare the Batter:

   • Drain the soaked green moong dal and add it to a blender or food processor.
   • Add 1/2 cup water, olive oil, and salt to the blender. Blend until you achieve a smooth, thick batter. If the batter seems too thick, add a little more water, but avoid making it too runny.
     
     

2. Activate the Baking Soda:

   • In a small bowl, mix the baking soda with the vinegar. The mixture will fizz and bubble. Quickly add this mixture to the moong dal batter and stir well.
     
     

3. Add the Psyllium Husk:

   • Gradually stir in the psyllium husk, which will help bind the batter and create a dough-like consistency.
   • Mix until the batter thickens slightly. Let it rest for 10 minutes to allow the psyllium husk to absorb moisture and swell.
     
     

4. Preheat the Oven:

   • Preheat your oven to 180°C (350°F).
   • Line a baking sheet with parchment paper or grease it lightly with olive oil.
     
     

5. Shape the Buns:

   • Once the dough has rested, divide it into equal portions and shape each portion into a bun.
   • Place the buns on the prepared baking sheet and sprinkle sesame seeds on top for added texture and flavor.
     
     

6. Bake the Buns:

   • Bake the buns in the preheated oven for 25-30 minutes, or until they turn golden brown and are cooked through.
   • To check if they are done, insert a toothpick into the center of a bun—it should come out clean.
     
     

7. Cool and Serve:

   • Once baked, remove the buns from the oven and allow them to cool slightly on a wire rack.
   • Serve the buns warm or at room temperature.