Soak the rice for 4-6 hours, grind it into a smooth batter, and allow it to ferment for 8-12 hours. Add salt, pour the batter into greased idli molds, and steam for 10-12 minutes until cooked. Serve hot with chutney and sambar.
Soak the rice for 4-6 hours, grind it into a smooth batter, and allow it to ferment for 8-12 hours. Add salt, pour the batter into greased idli molds, and steam for 10-12 minutes until cooked. Serve hot with chutney and sambar.