- Soak the parboiled rice and split Bengal gram separately for 4-5 hours. Adding a little water, grind the soaked gram into a smooth batter. Similarly, grind the rice. Mix the two batters; add a pinch of salt and cover. Keep in a warm place to ferment for 10-12 hours, preferably over night.
- Add a little water (approx. ½ cup) to the fermented batter to get a thick pouring consistency. Grease the moulds of idli stand and pour a ladleful of batter into each of them.
- Stack 3-4 racks and steam in a 24 cm high or any other suitable unit on medium to high heat for approx 6-7 minutes, following the AMC method for steaming.
- Take the stand out of the unit and cool a little before removing the idlis. Steam the remaining idlis in the same way. Serve hot with a chutney and sambar.
Tip: ½ tsp of fenugreek seeds helps to yield softer idlis and 2 tsp of cooked rice helps with better fermentation.