Method:
Soak 2 cup Dalia with 1 cup udad dal, 1 cup rice and 1 tsp methi dana overnight in water.
Grind to a smooth paste and add salt to taste.
Ferment overnight till it rises and becomes frothy.
Spoon into greased Idli moulds.
Steam for 10 min. Cool in mould for 2-3 minutes….slip out of mould…delicious dalia idlis ready!
Serve with coconut chutney and gunpowder.
