Ingredients
|
Quantity
|
Boiled rice
|
3 cups
|
Black gram dal
|
1 ¼ cups
|
Salt
|
to taste
|
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.