500 grams boiled rice 200 grams urad dal
1-cup fried rice (mamara) salt
Soak boiled rice and urad dal separately overnight. Soak fried rice for 1 hour. Grind the rice, dal and fried rice separately. Mix all three the pastes. Add water to make it into a slightly soft batter. Keep it covered for 6 to 8 hours. Add salt to the batter. Mix well.
Grease the idli moulds. Fill the moulds with the batter and steam. Use all the batter. Serve warm idlies with chutney and sambhar.