3 cups parboiled rice
1 cup urud dal (blackgram)
Pinch of salt
Some water

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.

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