Ingredients:
Idly Rice . . . . . . . . . . . . . 2 Cups (ponni Rice If Possible)
Urud Dal. . . . . . . . . . . . . . . . . . . . . .1 Cup
Cooked Rice. . . . . . . . . . . . . . . . . . ½ Cup
Fenugreek Seeds (methi). . . . . ¼ Tsp
Salt . . . . . . . . . . . . . . . . . . . . . . . As Per Taste
Preparation:
Soak Idly Rice And Methi Together In Water For About 5-6 Hours.
Soak Urud Dal In Water For 3 ½ Hours.
Drain The Water From Urud Dal And Grind It In Mixie With Little Water.
Fine Grind It Until The Mixture Is Frothy.
Keep Aside
Now Drain Water From Soaked Rice And Methi.
Grind These Along With Cooked Rice And Little Water In Mixie.
Now Mix The Ground Items And Add Salt.
Allow It To Ferment For 16 - 18 Hours.
Then Make Idlys.
You can serve with your family and friends.
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