Idly

Ingredients



Boiled Rice - 4 cup

Urad dal - 1 cup

salt - to taste





Preparation



Soak rice and dal seprately for 3 hours. grind separately

Add salt mix the two batters and keep it covered, for overnight fermentation.

Then grind the rice to a fine consistency.

Not too fine as a paste of course.

The final batter should not be too thick or too watery.

The next day, mix the batter well and pour well in greased idli plates and steam

for 10 minutes in a pressure cooker.

Serve this hot steamed idlis with coconut chutney or Sambar.