1 tablespoon Coconut Flour
1 teaspoon Psyllium Husk
Put all ingredients in a mixer and grind with minimal water until it forms an almost dry mixture.
Make the mixture into balls and flatten them.
Place the balls on a coconut oil-layered Idli stand.
Put the stand in a cooker without the whistle and cook for 15 minutes with water poured inside as you would for vegetables or rice.
Take the idlis out and let them cool for 10 to 15 minutes.
Scoop the idlis out with a spoon and serve with Coconut chutney, Sambhar, or Idli Podi.