Grind rice and dal separately and then mix it together to form a fine paste, keep it aside for at least four hours for fermentation.
Take a pressure cooker, put on heat, add one and half glass of water and cover with lid without whistle.Meanwhile grease Idli mould with oil and put batter on it and place it inside cooker properly, close the lid when it starts steaming, put the flame low and cook it for six minutes.
Take out Idlies and serve it hot with Sambhar and green chutney or coconut chutney.
You can make it with ready made batter or ready to mix just to avoid hassle.
I have already given the recipe for Sambhar earlier.
