Idli Fry

Ingredients

• • Par boiled rice - 3 cups
• • Black grams - 1 cup
• • Rock salt - 3 teaspoons

Method

• 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.