Idli

Raw Rice - 2cup

Urad Dal - 1 cup

Cooked rice – ½ cup

Salt – to taste

Baking Soda - A pinch

Oil - for greasing the pans

1. Wash and soak the dal and rice separately for 4-5 hours.

2. Drain the rice and dal.

3. Grind rice, dal and cooked rice by adding enough water.

4. Pour the batter in a large vessel and add baking soda and mix well and set aside for 8 – 10 hours in room temperature.

5. When the batter is well fermented adds salt and mix well.

6. Grease the idle holder and pour the batter in each of them.

7. Steam cook in idly for about 10 – 15 minutes.

Serve them with chutney / sambar.