MALLIPOO IDLI

Ingredients:
Idli rice / Idli rava - 2 measure
Urad dal - 1 measure
Methi/Fenugreek seeds - 1/4 tsp
Cooked rice - a handful
Salt to taste

Soak the rice for about 4-6 hours and similarly soak the dal and methi seeds in a separate vessel
Grind the dal and methi seeds to a smooth paste.
Grind the rice.  When half way through add the cooked rice and salt.
Make this a smooth paste too.
Mix the dal and rice batter together - the batter should be thicker than a dosa batter
Keep in a warm place and allow to ferment overnight.
You will find a bubble filled batter the next day
Gently mix.  
And fill in idli containers and steam for about 7-8 minutes
Un-mould and enjoy soft home-made Murugan Idli 
Have the usual accompaniments of chutney, sambar and pod

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