3 cups parboiled rice
1 cup urud dal (blackgram)
Pinch of salt
Wash and soak the rice for about 6 hours. Soak Urud dal separately
also for about 6 hours. Then grind Urud Dal and rice separately
in a rice grinder. Then mix them together and add salt. Allow it
to rest for about 8 – 12 hours to ferment (overnight). When
the fermentation is done, stir it again. Apply oil in all the idli
moulds and pour dough in each of the holes. Put it in the cooker
for about 15 minutes.
Serve hot with chutney or sambar.