IDLI ROTTI

required: whole[skinned]uraddal-1 cup,idli rawa-3 cups,salt-according to taste,oil-1 tbsp.

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method

soak uraddal for 4-5 hours and grind to a fluffy,light and smooth paste in a wet grinder by adding water.add little by little water.it takes about 20 min for the dal to turn smooth.when this is being done,soak the rawa for 1/2 hour in water with salt and wash it nicely for 3-4 times.for washing, just let the rawa settle down on the bottom and slowly pour out the water on the top.rest it in between, to wash it 3-4 times.squeeze out the water from the rawa completely and add rawa to the uraddal paste. make idli batter by combining both the rawa and uraddal paste.add salt to taste to the batter.

take a non stick pan and heat it up.take 4-5 ladles of the batter and spread it in a round shape.pour oil around the rotti and cover with a lid.turn and cook covered after the bottom turns golden.this rotti can be prepared without fermenting the idli batter.

serve with ginger pickle or mango pickle.