|Urad daal||5 Ounce (150 Grams)|
|Parboiled rice||12 Ounce (375 Grams)|
|Corn oil||2 Tablespoon (For Greasing)|
Soak the urid dhaal for 1 hour, drain and place in a liquidizer or food processor with the salt.
Blend to a paste.
Grind the rice to a coarse powder, place in muslin and rinse carefully.
Set aside to soak for 10-15 minutes, then squeeze out the excess moisture and mix with the lentil paste.
Set aside in a warm place for 6 hours or overnight.
Grease the patty pans, spoon in the rice and lentil mixture, then steam over boiling water for about 10 minutes.
Pierce with a skewer; the idlis are cooked when it comes out clean.