IDLI

3 cups Parboiled rice
1 cup urad dal (Black gram)
1 tea spoon salt.
Oil or ghee for greasing cups

Soak rice and dal separately and wash well after a few hours. Separately grind rice and dal using required quantity of water. Thereafter, mix rice, dal and salt to form a thick batter using water if required and keep this mixture overnight for fermentation. In the morning, stir this mixture well (to evenly distribute the bubbles) using a metal laddle. Grease idli cups with oil or ghee, and fill them with the idli batter and steam in an idli vessel for 10-15minutes. Take out and serve hot with chutney and sambar as required.