Ingredients & Directions
3 c Boiled rice
1 1/4 c Black gram dal
Salt; to taste
Clean, wash and soak rice and dal separately for 6 to 8 hours. Grind rice
to a fairly coarse paste. Grind dal well. Mix both batters well and add
salt. Allow batter to ferment overnight. Grease idli plates and pour a
spoonful of batter into each. Steam till done. Serve hot with Chutney and
Sambar.
Makes 25.
Yields
1 Servings
