Idli - Ittali

Ingredients

2 cups parboiled rice
1/2 cup split black gram (urad dal)
1/2 tsp salt

Method
1. Soak rice and black gram separately for 4-6 hours.
2. Drain. Grind (fine) rice and black gram separately.
3. Mix the two and add salt. Allow to ferment for 12 hours.
4. Grease the idli mould with a little oil. Pour a small ladleful into each mould and steam for about 12-15 minutes.
5. Remove from moulds onto a dish. Serve hot.
6. Re-grease the mould and steam the next batch of idlis.