IDLY

Ingredients :

• 1 cup split black gram
• 2½ cups idli ravva
• Salt to taste

Method :

Wash and soak the split black gram and rice separately for 8 to 10 hours. (If using idli ravva, it can be soaked later at the time of grinding the gram) Grind the soaked black gram into fine thick paste adding water little at a time. Remove and set aside. Grind rice into thick and not so fine paste adding salt and some water. Add this to the ground black gram and mix together thoroughly. (If using idli ravva, wash and remove the water and add it to the ground black gram along with salt.) It makes about 40 idlis. Allow it to ferment overnight. If you don't require so many idlies, ferment only the required quantity and store the rest in the refrigirator and keep it out 4 or 5 hours before making idlies.