IDli ChaTNi

Spongy hot homemade idlis with green chutni and sambar is my recipe for the today's break-fast. Yesterday afternoon I soaked a cup of udid dal and 2 cups of rice in water separately. After 7-8 hours I ground one by one into a fine paste. Mixed them together in a container (big enough to accommodate the rise of the batter) with hands. Covered the container with a tight lid. Today morning the batter fermented nicely and was ready for idlis.
I normally use idli-patra or idli stand for making idlis but this time preferred using wati and steaming them in pressure cooker.