Instructions:

• Soak Idli rice and Urad Daal separately in water for 3 to 4 hours.
• Grind Urad daal and Rice separately
• Grind Urad daal to a paste and rice bit coarsely to sand texture.
• Mix both urad daal and rice batter add salt and mix both very well.
• Usually the batter needs to ferment for 8 to 10 hours.
• Once fermented the batter can be placed in Idli moulds and steamed for 20 mins.
• Idli is ready for you to enjoy!!

Tips:

• I usually grind the batter at night so that we allow time for it to ferment and to make Idli next day for breakfast.
• Allow the idlis to cool for few minutes so that the steamed idli’s comes easily off idli mould.