Add both the rice and grind to a fine batter (add water while grinding).
Mix yeast in a tablespoon of warm water and a pinch of sugar.
Keep aside for 4 to 5 min.
Add this solution to the ground batter along with jeera and salt, leave it overnight.
The next day follow the usual procedure to prepare idli (steam the idli for 10 to 12 mins in greased idli plates).
Serve with any chutney/sambar/chutney powder along with a spoonful of desi ghee.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.