Ingredients

• 3 cups rice, uncooked   
• 1 cup black lentils, uncooked, split without skin
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda

Preparation

1. Soak rice and lentils in water. Grind the lentils in a food processor or liquidizer to a smooth paste.
2. Grind rice not too fine, a little coarse. Mix the two pastes and add salt. Let the batter ferment for 12-14 hours at a warm place (avoid the inside of the oven or on top of a gas stove).
3. Just before cooking, add the baking soda. Steam idlis on  idli moulds. Serve with sambar.

Helpful hints

• Lentils contribute extra potassium and phosphorus, so portion must be limited to 2 rice idles.
• Sambar is a vegetable stew containing pigeon peas, tamarind, vegetables and ground spices. It is very popular in southern India.
• Serve with cilantro chutney or with a dollop of butter topped with a spoon of sugar.