Idli Seeyali

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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 ldlis into 1 inch square pieces.
9. Chop onions lengthwise. Heat oil, add seasonings and onions till crisp.
10. Pour little thick tamarind extract with salt, sambar powder and sugar or jaggery.
11. Mix well and then add cut Idli pieces. Fry for few minutes and serve with fried cashew nuts on top.

• Dal seeyali can be made in the same manner.
• Grind equal of soaked bengal gram dal and red gram dal coarsely.
• Steam idlis, cut into and do seeyali.