1 cup black gram dhal
3 cups samba rice
1/2 cup raw rice
2 cups water
salt to taste

PREPARATION

1. Soak the rice and dhal seperately for 6 hours.

2. Wash, drain and grind seperately.the dhal should be ground to a thick and fine paste whereas the rice should be ground to a slightly coarse thick paste.

3. Mix the two pastes together,add the salt and leave to ferment overnight or 8-10 hours.

METHOD

1. Stir the fermented paste throughly.lightly oil the idli moulds ,spoon the paste into them and steam in a steamer or pressure cooker (without weights) for about to 7-10 minutes.

2. Remove from the mould and serve immediately.

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