Ingredients :
400 grams parboiled rice/idli rice
½ cup Urad Dal
½ cup cooked rice
500 ml toddy or 2 Tsp yeast
1½ tsp Salt
2 Tbsp Sugar
DIRECTIONS:
Soak parboiled rice/idli rice for a minimum of 4 hours.
Soak urad dal for a minimum of 3 hours.
Grind the soaked dal with cooked rice to a fine paste and keep aside.
Grind the soaked parboiled rice/idli rice.
Use Toddy for grinding.
Once the batter is ground, pour them into a fermenting pot along with remaining Toddy or yeast mix (check for notes if you are preparing with yeast), salt and sugar and whisk it well. I do this with my hand to create aeration.
Ensure that you fill only half of the fermenting pot, so take a big vessel. You need enough space for the batter to rise.
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