Strip, wash and soak rice and dal separately for 6 to 8 hours. Grind rice
to a fairly coarse spread. Grind dal good. Mix both batters well and add
saltiness. Allow batter to ferment overnight. Grease idli plates and pour a
spoonful of batter into each. Steam till through. Serve hot with Chutney and
Sambur.

Makes 25.