1 cup Boiled rice
1 cup raw rice
1 cup blackgram dal
1 tsp cumin seeds
Few curry leaves
Little grated ginger
2 tbsp ghee
1 tsp pepper
A bit of asafoetida
Salt to taste
Soak both the rice and dal together for atleast 2 hours. Grind it to get a coarse batter.
Add salt, asafoetida and allow it to ferment for atleast 8 to 10 hours.
Before making idlis, add the cumin seeds, pepper, finely chopped curry leaves, ginger and ghee.
Steam them in an idli cooker, preferably in a plate. When the idli is done, cut them into pieces and serve with chutneys and sambhar.
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