Directions
1.
Soak the black gram and rice separately in two different bowls, for approximately 8-12 hours prior to grinding it into a paste. Grind the ingredients separately into a fine paste by adding sufficient water. Add salt to taste and blend the dough well and keep it overnight for fermentation. Next morning once again, mix the dough with a spoon and pour in scoops on the Idli tray and steam it for five minutes.
2.
Cooking oil can be applied on the tray, before the dough is poured into the same, so its easier to take the cooked idlis from the tray.
3.
To make the idli soft, add two table spoons of cooked rice while grinding the rice.
4.
One table spoon of Fenugreek may be added while soaking, for extra flavor.
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