Ingredients:
2 cups kambu
1 cup urad dal
salt
Method:
wash and soak the kambu and urad dal seperatelyover night.
Grind the kambu a bit coarsely.
Grind the urad dal into a smooth frothy paste.
Mix both the mixtures with the salt, and let it ferment
for about 8 hours.
Grease the idli thatu, pour the batter.
steam cook the idlis on medium flame until cooked.
The idlis will be a bit greyish in colour.
Serve with any chutney of your choice.
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