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Ingredients
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Quantity
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|
Boiled rice
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3 cups
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Black gram dal
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1 ¼ cups
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Salt
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to taste
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Clean, wash and soak rice and dal separately for 6 to 8 hours.
Grind rice to a fairly coarse paste. Grind dal well. Mix both batters well and
add salt. Allow batter to ferment overnight. Grease idli plates and pour a
spoonful of batter into each. Steam until done. Serve hot with
Chutney and Sambar.
