INGREDIENTS:

1. Rice — 2 cups ( 1cup plain rice and 1cup para boiled rice)
2. Urad dal — 1 cup
3. Powa — 1 tbsp
4. Salt — 1 tbsp (approx)

DIRECTIONS:

1. Soak rice, urad daal and powa separately in water for upto 3 hours.

2. Grind urad daal into a smooth paste with little water. Keep aside.

3. Now, grind the rice and powa until you obtain a rough paste. Mix with the urad daal paste. Add salt and allow it to ferment for upto 12 hours.

4. Pour into idli plates and steam for upto 15 minutes (approx) in a cooker. Remove with the edge of a knife and serve with sambar, chutney and butter.

Note: You can also get already powdered rice known as idli rava at any indian stores. If you use that, just soak it in water ( about 1 and 1/2 cups rice only) and mix with the urad daal paste. Everything else is as said above. In winter, warm the oven for five minutes and then keep the batter in it to ferment.

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