Idli Rava( cream of rice)-2 cups
urad daal-1 cup, picked and washed
Water- 1/2-3/4 cup
cooked rice- 1 cup
Method: Soak the daal and the idli rava seperately for two hours. After two hrs, drain the water from the daal and grind it to a fine paste along with the cooked rice. Make sure you use enough water to grind the daal and the batter should be thick and not flowy. Squeeze out the water from idli rava and mix it with the ground daal and stir until both get incoporated well. Cover it with a lid and set aside for atleast 10 hrs and let it ferment. The next morning, add 4 cups of water to a large pot with a lid and set to boil. Meanwhile, grease the idli mold and pour the batter in each depression, just enough to fill it. Place the mold into the pot of boiling water and let it steam for atleast ten minutes. After ten minutes, remove the mold carefully from the pot and set aside for two minutes and remove each idli with a small round spoon and serve with coconut chutney. Enjoy!