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Bajra - 2 cups
Par boiled rice - 1 cup
Tuvar dal - 1 cup
Rock salt - 2 tsp
Cooking soda - 3/4 tsp
Oil -  3 tbsp
Mustard seeds - 1/2 tsp


  • Soak bajra and rice together for 4 hours in enough water.
  • Soak dal separately for one hour.
  • Grind dal to smooth frothy paste. And grind bajra-rice mixture to coarse rawa consistency.
  • Mix both together with salt. Allow to ferment for overnight.
  • Heat the oil in a small pan, add mustard seeds and allow them to crackle.
  • Pour this over batter and mix it with soda.
  • Grease the idli plates and fill the moulds with batter and steam cook for 10 minutes until done.
  • Serve hot with chutney.
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