Can you guess what it is?

Well, this is the batter for idli. I generally take in the ratio of 1:3(one part black grams(skill removed) and 3 parts rice). Soak it for 7 hours. Then grind it.

I always recommend soaking and grinding it separately. The reason is that you need to grind the black gram fine, whereas you have to keep it a bit coarse in the case of rice. Then, after grinding them separately, mix them and leave them overnight; they will undergo fermentation and will look like this.

The photo in the middle is the chutney which I prepared by taking different ingredients like roasted split chickpeas, coconut, ginger, garlic, pepper, and a little bit of tamarind.

Always remember in idli and chutney, the ratio and right proportions is key.