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Soak rice and daal overnight with fenugreek seed, next morning grind with cumin ginger and green chillies.Keep aside for 5-6 hours then add salt mix well.
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Boil water in a idli steamer, grease idli mould with oil by the time make tempering heat 1 tsp oil add rai and few chopped curry leaves when crackle pour in the batter then add eno in the batter pour in the idli mould and steam covered for 12 minutes on low medium flame enjoy with any chutney.
