Soak the rice and dal separately for 3 to 4 hours. Grind the dal and rice together into a fine and fluffy batter. Make sure it doesn’t get too dry or too wet. Add salt and mix well. Cover and keep aside for 8 hours or overnight.
When the batter is ready, pour it into idly moulds and cook in the idly steamer for 5-10 minutes till cooked. Serve hot with spicy sambar and chutney.
By Ria Samuel