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Ingredients
|
Quantity
|
|
Black gram dal
|
1 cup
|
|
Rae rice
|
2 cups
|
|
Or
|
|
|
Boiled rice
|
1 cup
|
|
And
|
|
|
Raw rice
|
1 cup
|
|
Oil
|
for greasing
|
|
Salt
|
to taste
|
Soak black gram dal and the two rices (mixed) separately in water
for 3 hours. Wash the soaked dal and grind to a fine paste. Keep aside. Grind
the soaked rice to a coarse paste. Mix both the pastes using hands. Add salt
and keep under cover overnight. Next day, beat the batter well.
Grease idli cups (you can use egg poachers if you want) with oil,
fill them (about ¾ full) with the idli batter and steam in an idli vessel
(basically, a big steamer) for about 20 minutes. If raw rice only is used,
there is no need to grind it. Just wash it and crush it in a mortar and then
mix it with the ground black gram paste.
