Chettinadu Idli

Ingredients:

par boiled rice – Puzhungal Arisi - 4 cups (heaped)

black gram – Uzhundhu – 1 cup (heaped) (dehu, whole)

rock salt – 3 tsp (heaped)

Method:

Soak dhal together and rice separately for 3 hours.Grind dhal till smooth and frothy with minimum water.Grind rice to fine consistency.

Before removing from grinder mix salt and ground dhal to the rice mixture well.Keep in a large container, so that there is enough space for the batter to ferment and raise.

Grind the batter previous day itself so that the batter is fermented for atleast 8 to 10 hours.

Next day morning mix the batter well and pour in a prepared idli pan with cloth and steam cook for 7 to 8 minutes.

Alternatively pour in greased idli plates and steam for 7 to 8 minutes in pressure cooker.