Ingredients: 1cup horse gram (kulithu), 1cup black gram dal (udid dal ), 1 and half cup raw rice or thandla kani and salt to taste.
Method: Soak black gram and horse gram together in water for 3 – 4 hours. Soak rice separately. Wash all the three. First grind horse gram and black gram to a fine paste. Then grind rice coarsely (soji consistency ) instead of grinding rice, you can mix rice rava to the batter. Mix both the ground paste, add salt. This batter can either be fermented or be used to prepare idli immediately.
Variation: The above batter can also be used to make doddak or dosa. In a kadai or frying pan, put little oil, then add mustard seeds. When it splutters, pour 2 – 3 ladle ful of batter and cook on low flame, roasting on both sides.