Ingredients:

2 cups idli rice

1 cup urad dal

1/2 cup cooked rice ( for softness)

1 tsp fenugreek seeds

salt

water for grinding

Preparation:

1. Wash and soak idli rice and urad dal with fenugreek seeds in water each separately for 5-6 hours.
2. Grind the soaked idli rice and cooked rice adding enough water and transfer to a bowl.
3. Then grind the soaked urad dal to a smooth paste and mix with the rice batter. Mix well. The batter should be thick.
4. Keep the batter for fermentation in a warm place for about 8-10 hours ( or overnight).
5. Add salt to the fermented batter and mix well.
6. Grease the idli moulds and pour the batter in each mould and steam cook for 10-15 minutes. Serve with sambhar and chutney.....

 Sending to Kerala Kitchen Event hosted by Julie @ Erivum Puliyum