Ingredients

2 cups sela or parboiled rice

1 cup split black gram dal

2 tsp salt or to taste

1 tsp eno fruit salt

A few cashew nuts

2-3 small, firm tomatoes -- cut into thin slices

A few curry leaves

Method

1. Soak the rice for 4-5 hours or overnight.

2. Soak dal for 4-5 hours separately or overnight.

3. Grind the rice coarsely by adding water. It should be like suji. Do not make it very fine.

4. Grind dal by adding small quantities to the mixer, to a very fine paste. Even after you feel that the dal is ready, grind some more, adding a little water, till the dal turns absolutely smooth and fluffy and a few bubbles can be seen.

5. Mix rice and dal batters together and add salt. The batter is of thick pouring consistency. Mix well. Keep the batter for 8-10 hours or more in a warm place to get fermented properly, add a tsp of eno fruit salt and mix well.

6. To make idlis, mix the batter very gently. Wash idli mould. Do not wipe. Grease the mould with oil. Place a tomato slice, a curry patta and a kaju half. Fill with batter.

7. Put water in a big cooker or a big pan with a well-fitting lid and place on the gas. Keep it on fire. Place the idli mould inside the cooker and put the lid after removing the whistle. Keep the gas on full flame. After water boils, keep on high flame for two minutes.

8. Then keep for 14-15 minutes on medium flame. Insert a clean knife to see if the idli is done. If it sticks to the knife, steam for another 1-2 minutes. Switch off the gas and remove the idlis from the mould after five minutes, with a clean knife. Serve hot with sambhar and chutney.