- Raw Rice – 2 cup
- Urad Daal (white) – 1cup
- salt – 1 1/2(one & half) tsp
Mix the rice and daal and wash it well. Soak this for 6 – 8 hours. Grind the mix coarseley in a mixer to make a smooth and forthy paste. Mix salt and set aside for 8 – 9 hours or overnight for fermenting.
Idli is ready to cook when the better is well fermented. Grease the idli maker with oil and pour the better in to it steam cook idli for about 10 -15 minutes. Remove the idli using a flat spoon.