2 1/2 cups boiled rice
3/4 cup raw rice
1 cup blackgram dal
Salt to taste
Soak the rice and dal seperately for 5-6 hours.
Grind it to a fine batter and add salt to it. Allow it to ferment for 7-8 hours.
Grease the mini idli plates with a drop of ghee. Pour the batter using a spoon. Steam it for 8-10 minutes. Pierce an idli with a spoon or knife to check if the batter is well cooked.
Cool for a minute and transfer the idlis to a bowl. Pour hot sambar (recipe) over it and serve immediately.
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