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Ingredients
Parboiled Rice - 4 cups
Urad Dhal - 1 cup
Salt - 1 tbsp
METHOD
Soak the rice and dhal separately overnight, or at least for 8 hours. Grind dhal till smooth and frothy. Grind rice to
fine rawa consistency. Before removing from grinder mix salt and grinded dhal to the rice mixture well. Keep in a large container,
so that there is enough space for the batter to raise. Keep it in a warm place so that the batter is fermented for about 10
hours. Mix the batter well before pouring in greased Idli plates and steam for 7 to 8 minutes in pressure cooker without weight
or steam it in a Idli cooker. Serve with chutneys or sambar
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