IDALY

White rice / rice flour 2 cup Brown rice / rice flour 1 cup Cooked rice 2 teaspoon Urud dal / powdered 1 cup Salt ¼  Teaspoon Soak Urud dal separately. Soak white rice and brown rice together for four hours. Grind urud dal into a fine paste and keep it aside. Then grind brown rice, white rice and cooked rice into a rawa consistency (suji). Then mix with urud dal and the consistency of water content is such a way that it should not become watery but a thick batter. Keep it to ferment. Add enough salt just before steaming in a idli maker.