Monday, September 13, 2010
Kambu - 2 cups heaped (Bajra)
Par boiled rice - 1 cup
Red gram dhal - 1 cup (Toor Dhal)
Rock salt - 3 tsps (heaped)
Oil - 3 Tbl.sps
Cooking soda - 3/4 tsp
Soak kambu and rice together for 4 hours, in enough water.
Soak dhal separately for 1 hour.
Grind dhal to smooth frothy paste and kambu-rice, mixture to coarse rawa consistency.
Mix both together with salt.
Allow to ferment for 15 to 20 hours.
Mix cooking soda with little water and add to the batter and mix well.
Steam idlis as usual and serve hot with onion chutney.