Idli rice or extra long grain rice - 1 cup.
Split black gram - 1/4 cup.
Salt to taste.
Fenugreek - 1/2 tsp. (optional).
METHOD:
Wash and soak rice and gram, separately for 3 to 4 hours. Grind gram with little water, to a smooth and fluffy consistency. Grind the rice coarsely in the electric grinder. Mix together with salt. Leave to ferment for at least 8 hours or overnight. Mix well. Pour the batter in the greased idli moulds. Steam in the idli steamer for 15 minutes and serve with any chutney or chicken curry or goat curry.
"ENJOY COOKING AND EATING"
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