| • | Soak urad dal and rice individually in water, for about 5 hours.
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| • | After due time, grind the soaked ingredients in a mixer to make a smooth paste.
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| • | Now leave only the paste aside, for about 8 hours.
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| • | Afterward add table salt to the paste. Mix well.
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| • | Pour the mixture gradually into the lubricated cavities of an Idli Stand.
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| • | Expose Idli Stand to steam for a few minutes in a cooker or closed vessel.
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| • | Then, cautiously take aside the stand and take aside the the idlis, utilising a spoon.
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| • | Repeat the process for the left over mixture.
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| • | Idlis are ready. Serve them in pairs with coconut chutney and sambhar.
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