Ingredients Black Gram (Urad Daal) 1 cup Idli Rava 2 1/2 cups salt to taste sunflower oil 2 tsp
Preparation Soak the urad daal overnight close to 8 hrs and then grind it to a very fine batter consistency. Wash the idli rava with little amount of water and mix it well with the urad daal batter and leave it aside in a warm place until it rises up. Once it has fermented the volume of the batter is increased. Check to make sure it has increased in volume and then oil the vessel/plates and pour a little batter into it and steam in a cooker/steamer for about 15 minutes and then allow it to cool for a few minutes and then remove the idli from the vessel and serve it hot with any chutney or sambhar.