Ingredients:

• 1 cup ordinary Rice
• 1 cup parboiled Rice
• 2 tbsp oil
• salt to taste
• water – as per need

Method:

1. Wash and soak rice together overnight. Grind together to a fine paste. Keep aside for 5-6 hours.
2. Put into idli moulds and steam till cooked. Use skewer test.
3. Grease a sev press. Place warm idli in it and press.
4. Press out sev in a 4-inch circle. See that the ends overlap.
5. Allow to cool a bit. Use greased palms and lift.
6. Place in a double-walled colander or steamer to keep warm. Serve hot with ghee and chutney, garnished with coconut and coriander.

Recipe courtesy of Saroj Kering