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
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.