White Rice - 4 cups
Urad Dal - 1 1/2 cups
Paper Avalakki (Poha) - 3/4 cup
Salt to taste
Sugar - 1tsp
Wash & soak the rice & dal together in water for 3-4 hrs. Best would be, soak somewhere during afternoon so that it can find time to get fermented during the entire night. Then late evening just grind the rice & the dal together with little water. Meanwhile wash the avalakki & keep it aside. When the rice & dal mixture is coarse, add the avalakki to the same and grind till you get a fine smooth texture. Now empty the batter to a deep bottomed vessel, add salt & sugar & mix well...really well (as that is a very very important step). Now cover the lid & leave it overnight to ferment. Morning the batter would be ready, for preparing the yummy, mouth watering idlis.
NOTE: Just prepare the idlis as you normally do. Before pouring the batter into the idli moulds, called as idli vaati's at Mangalore, just smear it a bit with any edible oil. In Mangalore we use the coconut oil.