Idli (B):

INGREDIENTS:

Extra long grain rice -2 cups.
Split black gram - 1/2 cup.
Cooked rice - 3/4 cup.
Salt - 1 tsp.

METHOD:

Wash and  soak rice and gram separately for 3 to 4 hours.  Grind gram to a smooth and fluffy consistency.  Grind the rice fine.  Add the cooked rice and salt to it, and grind it for few more seconds.  Mix together.  Leave to ferment overnight or for at least 8 hours.  Pour in the greased idli trays and steam in the  steamer for 15 to 20 minutes.  Serve hot with eggplant chutney or any meat curry or sambar.

"ENJOY COOKING AND EATING"