Ingredients:

Method

• Soak urad dal and rice separately for min 2 hours.
• Grind it separately. Mix it together with salt and keep for at least 6 hours to ferment.
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  When it fermented properly it will rise and double up after 6-8 hours if it is kept in a warm place. MIx well.
•  Heat the  idli maker, pour the batter evenly.
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• Steam this for almost 6 to 10  mins. When you prick in the middle of the idlis, it should come out clean .
• You can have it with Potato stew, Chutney or Sambhar or idli podi. 
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