Idli

Ingredients

• 300 ml Parboiled rice
• 75 ml Urad dal

Instructions

1. For the quantity of rice used, add one-fourth that amount of urad dal. Soak the rice well in water, then grind it on the grinding stone until smooth. Soak the urad dal well too, grind it on the grinding stone, sprinkling in water, until it turns as fluffy as butter. Mix both batters with salt, knead into a thick batter, let it ferment for about 3 hours, then pour into idli plates and steam. The idli batter can also be used for making dosas. If you use one-third the quantity of urad dal to rice for dosa batter, the dosa will turn out very soft. If the urad dal is fresh, it is best to reduce its quantity slightly for idli.