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Ingredients
1 1/2 cups rice - preferably par boiled (sela)
1 cup split and husked dhuli urad
2 tsp salt
Cooking Style
Soak the rice and lentil in water separately for 5-6 hours. Grind the lentil to a fine smooth paste, and the rice a little coarse (enough to feel a texture, like fine sand). Mix the two ground ingredients with salt and enough water to form a batter of dropping consistency.
Leave, covered, in a warm place to ferment to a spongy batter, overnight. Steam in an idli steamer and serve hot.
1 1/2 cups rice - preferably par boiled (sela)
1 cup split and husked dhuli urad
2 tsp salt
Cooking Style
Soak the rice and lentil in water separately for 5-6 hours. Grind the lentil to a fine smooth paste, and the rice a little coarse (enough to feel a texture, like fine sand). Mix the two ground ingredients with salt and enough water to form a batter of dropping consistency.
Leave, covered, in a warm place to ferment to a spongy batter, overnight. Steam in an idli steamer and serve hot.
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