Toor Dhal Idli

Serves
3

Preparation Time: 2 hours and 20 minutes
Cooking Time: 20 minutes

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Soak toor dhal and rice together for two hours.
Grind it along with grated coconut, green chilli, asafoetida to a coarse batter.
Add salt, mix well and keep aside.
Let it ferment overnight.
Heat a pan with a teaspoon of Idhayam Sesame Oil.
Temper with mustard, add it to the batter along with cooking soda and mix well.
Grease the idli plates with Idhayam Sesame Oil.
Pour the batter in each mould and steam it.
Serve hot.