INGREDIENTS:
- Idly rice - 450 gm
- Urad dhal - 150 gm
- Fenugreek seeds - 1 teaspoon
- Tomato - 1
- Onion - 1/2
- Salt - 3/4 teaspoon
- Water
PREPARATION:
- Mix the fenugreek seeds with the rice
- Soak dhal and rice separately for 4 hours.
- After 4 hours wash and drain the water.
- Grind urad dhal into a fine paste first by adding required amount of water. Pour the batter into a container.
- Grind the rice with fenugreek seeds to into a fine paste.
- Pour it along with the urad dhal batter. Add 1/2 tsp of salt. Mix well and let it ferment overnight. (Warm temperature would be suitable for fermentation). When the batter is ready, it would rise.
- Now mix thoroughly. Add 1/4 tsp of salt. Add water if necessary. The batter should not be too thick nor too watery.
- Heat a nonstick tawa. Don't let it over heat.
- Pour 1 ladle of batter on the pan and spread it slightly to make a circle.
- Sprinkle onions and tomatoes.Pour little batter on top to cover them.
- Once the bottom side is golden turn it and cook the other side.
- Remove from pan and enjoy with chutney or sambar.
