1\. Soak the urad dal for about 4 to 6 hours and grind it to a smooth paste with the grated ginger -the batter needs to be thinner than the regular idly batter- so that when the rawa is added next day it will absorb the extra water in the urad batter.

2\. Keep the batter out overnight or for 12 hours to ferment.

3.  The next morning soak the rawa for 10 min and add it along with the salt to the urad batter after draining away the excess water.

4\. Heat the idly steamer or a pressure pan and fill it with water(an inch or two). Clean the kotte in water and pour the batter into them. If using a  pressure pan place a ring and a plate on it and place the filled kottes on it. Close the pan but do not out the weight on it. Steam for 15 to 20 min. Serve with the sambar and chutney.

5\. Variation: Malnad Kadabu - To the final batter mix add boiled peas tempered with mustard seeds, shredded curry leaves, finely sliced green chilies.