• 3 1/2 cups rice (idli rice)
  • 1 1/2 cup urad dal
  • 1/2 cup puffed rice
  • water
  • salt to taste


  1. Soak rice in water overnight or for 5 hours.
  2. Soak urad dal in water overnight or for 5 hours.
  3. Before grinding,wash urad dal and rice till the water runs clear.
  4. Grind urad dal using little water,to a smooth thick batter, transfer to a big vessel.
  5. Grind rice along with puffed rice to a fine and thick batter.
  6. Pour this into the same vessel as urad dal and mix the batter well till well combined.
  7. Keep this batter in a warm area overnight or 7 hrs to ferment.
  8. After the batter ferments mix the batter well,add salt and add little water to adjust consistency.
  9. Pour the batter into the Kedgi leaf molds and steam for  45 minutes.
  10. Serve with sambhar or padhengi da ghassi