Samak rice, grind it in a mixer jar into a fine powder
Take samak rice and sabudana powder mix, curd, salt and oil
In a mixing bowl put together powder mix and curd, mix well, if the batter is too thick then add little water
Cover and keep it for 3-4 hours for fermentation
After fermentation add salt, oil and soda to the batter, mix nicely
Grease the idly mould with some oil
Take some water in a big patila and switch on the gas
Fill the idly mould with the batter
Fill all the moulds and fix them in the stand, and place the stand in the big patila
Cover and steam for 15 minutes
When done take out the stand from the patila and unmould the idlies with the help of a butter knife and serve hot in a serving plate
You can have these idlies with coconut chutney and peanut chutney
