Idli Fry

Ingredients

1. Soak dal and rice separately for 3 hours.
2. Grind dal till smooth and frothy.
3. Grind rice to fine rawa consistency.
4. Before removing from grinder mix salt and ground dal to the rice mixture well.
5. Keep in a large container, so that there is enough space for the batter to raise.
6. Grind the batter previous day itself so that the batter is fermented for at least 15 to 20 hours.
7. Next day morning mix the batter well and pour in greased Idli plates and steam for 7 to 8 minutes in pressure cooker.
8. Cut left over idlis like fingers.
9. Deep fry or shallow fry till crisp.
10. Sprinkle little salt and red chilly powder.
11. Serve as an evening snack.