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| Ingredients: |
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| -2 cups long grain rice |
| + 2 cups long grain rice |
| + 2 cup parboiled rice |
| + 1 cup washed urad dal (keep in fridge) |
| + salt to taste |
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| -2 cup parboiled rice |
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| -1 cup washed urad dal (keep in fridge) |
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| -salt to taste |
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| Directions: |
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| Soak separately: rice overnight and dal for 2 hours. |
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| Grind them separately and mix together with salt. |
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| +Allow the batter to ferment for at least 8 hours (or until it rises to 1 1/2 times). |
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| -Allow the batter to ferment for at least 8 hours (or until it rises to 1 1/2 times). If the weather is very cold, keep the batter in the oven with its light on (for fermenting). |
| +If the weather is very cold, keep the batter in the oven with its light on (for fermenting). |
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| Slightly mix the batter, grease the idli mould and fill it with the batter. |
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