Having soaked both rice and dal separately, wash well with plenty of water. Grind dal to a very fine paste. Grind rice till fine grains are left (like very fine semolina). Mix both rice and dal together after grinding. Add soda bicarb and salt and beat well. Add a little water if necessary. The batter should be fairly thick. Cover and keep aside for 7-8 hours, undisturbed. To make idlies, do not beat the batter again. Spoon batter onto an idli stand. Heat water in idli cooker, and place stand in. Steam for about 10 minutes. Insert a clean matchstick (back end) or a skewer. The skewer should come out clean if the idlis are done. Making time: Soaking Time: 7-8 hours Grinding: 30 minutes Fermenting: 7-8 hours Steaming: 7-8 minutes per round. Makes: 30-35 idlis

Each (2 idli) serving contains an estimated:

Cals: 65, FatCals: 1, TotFat: 0g

SatFat: 0g, PolyFat: 0g. MonoFat: 0g

Chol: 0mg, Na: 108mg, K: 114mg

TotCarbs: 12g, Fiber: 6g, Sugars: 1g

Net Carbs: 8g, Protein: 4g