Mix together the drained rice,
dal and water in a blender or food processor and
blend o a smooth, thick paste. Place in a bowl and
whisk for 5 minutes. Cover and keep in a warm place
for 24 hours.
Bring a large pan of water to
the boil and grease 12 idli containers. Pour 30ml/2
tbsp of mixture into each container and place them
in the pan. Cover and steam for 30 minutes until
tender. Serve hot with vegetable korma.