Soak red rice and urad dal separately for 4 hours.

Grind both with little water. (Do not grind into a smooth paste. It should have a crunchy texture.) Use little water to grind, so that the consistency is of semi-liquid.

Mix both and add little salt to taste. Keep overnight for fermentation.

Mix well in morning so that the urad dal is mixed well. Steam them in idli cooker for 10-15 min.

Serve hot with Sambhar! (Or coconut chutney and tomato chutney will also do.)