Ingredients
parboiled rice-1 cup
rice-1 cup
aval (poha, the thick variety)-1cup
blackgram dhal-1/4cup
salt-to taste
Method:
Clean and soak the ingredients separately overnight. Grind to make the batter similar to that of the regular idli batter. Let it ferment for a whole day kept in a warm place. Mix the batter thoroughly before pouring on to the idli plates. Steam for 10 minutes and serve with Chutney or sambar
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