Soak long grain rice and parboiled rice in one container and the dal in another for 4 to 6 hours.
Grind the dal to a very fine paste.
Grind the rice separately and add to the dal paste.
Add the salt, mix well and leave the batter in a warm place for about a day and half, till the batter rises.
Pour the dough in the idli maker.
Steam for about 10 to 15 minutes.
Serve hot with chutney.
Grind together coconut and chillies.
Heat oil in a pan, splutter mustards and curry leaves, saute the dalia, add in the ground coconut. Saute for a few mins and serve.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.