Soft Idlis

This is one of the several versions of idli batter and is inspired from Ramya's version at Ramya cooks.

Ingredients

4 cups boiled rice
1 cup blackgram dal
1/4 cup sago (sabudana)
1 tbsp fenugreek seeds
Salt to taste

Soak the rice, dal and sago seperately for 4-5 hours. Grind the ingredients to get a smooth batter. Ferment for 6-8 hours.

Pour the batter in idli plates and steam for 7-10 minutes. Pierce a fork in the idli and check if it comes out clear and non sticky.

Serve hot with chutney/sambar.
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