Grind to a coarse paste with salt and green chillies.
Pour the batter in the idli moulds, steam it for 8 minutes.
Serve hot with ginger or garlic chutney.
1. If you are using the batter immediately, add soda bicarbonate.
2. You can also ferment it; if fermenting do not add soda as it becomes fluffy naturally.
3. As this idli is bland serve it with really spicy ginger chutney.