| Wash the rice and white split gram beans and drain the water. Grind the rice to a coarse consistancy. Grind separately the white split grams to a fine paste. While grinding, add as little water as possible, as the batter must be thick. Mix the ground rice and white split gram beans paste, add salt and leave overnight to ferment. |
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| Pour 2 cups of water in a pressure cooker or in an Idli maker vessel. |
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| If necessary, add enough water to the batter so it can be spread like a flat muffin. Pour the Idli batter in the shallow indented, perforated trays of the Idli steamer and place them in the Idli maker vessel with enough water or in a pressure cooker with enough water, but without the pressure weight on its lid. Close and steam cook for 15-20 minutes over high heat. |
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| Remove from heat and set aside the trays to cool for 5 minutes. Scoop the Idlis from the trays and place them on a serving dish. Serve hot with Dosamolakapodi mixed with sesame oil, Sambaar or Chutney. |
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| **Left over batter can be refrigerated and Idlis can be made at another time. |
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| **When using refrigerated Idli batter, remove batter from refrigerator and allow to warm to room temperature before making the Idlis. Otherwise, they will not become soft and fluffy. |
