Samak rice, grind it in a mixer jar into a fine powder

Take samak rice and sabudana powder mix, curd, salt and oil

In a mixing bowl put together powder mix and curd, mix well, if the batter is too thick then add little water

Cover and keep it for 3-4 hours for fermentation

After fermentation add salt, oil and soda to the batter, mix nicely

Grease the idly mould with some oil

Take some water in a big patila and switch on the gas

Fill the idly mould with the batter

Fill all the moulds and fix them in the stand, and place the stand in the big patila

When done take out the stand from the patila and unmould the idlies with the help of a butter knife and serve hot in a serving plate