Pick, wash and soak the daal overnight or for 8 hours.

Pick, wash and drain the rice. Grind it coarsely in a blender.

Grind the daal into a smooth and forthy paste.

Now mix the grinded rice and daal together into a batter.

Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.

Idlis are ready to be cooked when the batter is well fermented.

Grease the idle holder or pan well and fill each of them with 3/4th full of batter.

Steam cook idlis on medium flame for about 10 minutes or until done.

Use a butter knife to remove the idlis.

Serve them with sambhar or chutney.