Chettinad Idli

Ingredients:
par boiled rice – Puzhungal Arisi – 4 cups (heaped)
black gram – Uzhundhu – 1 cup (heaped) (dehu, whole)
rock salt – 3 tsp (heaped)

Method:
Soak dhal together and rice separately for 3 hours.
Grind dhal till smooth and frothy with minimum water.
Grind rice to fine consistency.
Before removing from grinder mix salt and ground dhal to the rice mixture well.
Keep in a large container, so that there is enough space for the batter to ferment and raise.
Grind the batter previous day itself so that the batter is fermented for atleast 8 to 10 hours.
Next day morning mix the batter well and pour in a prepared idli pan with cloth and steam cook for 7 to 8 minutes.
Alternatively pour in greased idli plates and steam for 7 to 8 minutes in pressure cooker.
Note: The secret of making best Chettinad idlis, lies in smooth grinding of the batter and proper fermentation.

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