3 cups sona masuri rice
1 cup udad dal
1/2 cup cooked rice
2 tsp salt
Wash and soak separately for atleast six hours. Grind udad dal with water till very smooth.
Grind rice with water and cooked rice till smooth.
Mix both batters well add salt and leave to ferment in the oven with the light on.
When the batter rises usually takes about 8 hours or more depending on where you live, pour into idli mould and steam idlis for 10 minutes after the steam starts coming.
Serve with chamanthi.
1 cup fresh grated coconut
3 red chillies
1/4 tsp tamarind paste
salt to taste
1/2 tsp mustard seeds
1 red chilli
3 curry leaves
1 shallot(cheri ulli/ sambar onion) finely minced
Roast the red chillies till crisp.
Grind the coconut, red chillies, tamarind paste, and salt till smooth adding a little water.
Heat oil for seasoning, add mustard seeds, add red chillies, once they splutter add curry leaves and shallots.
Fry till the shallots are brown add the coconut mixture, let it warm through on medium heat.
Serve with idlis.