1 cup blackgram dal (urad dal)
2 cups broken corn kernels (cornmeal)
Salt to taste
Soak the dal for 1/2 hour. Soak the broken corn kernels in warm water for an hour. Grind the dal till smooth paste and then add corn kernels. Grind again for a few minutes. Add salt as required. Ferment the batter for 4-5 hours.
Grease the idli plates with a bit of oil and pour a ladle full of batter into the plates. Steam the idlis in the cooker. After a few minutes, pierce the back of a small spoon to check if it comes out clean...else steam cook for a few more minutes.
Serve hot with spicy sidedish.
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