In the same bowl, wash both, the sama ke chawal and sabudan and soak in enough water for 2-3 hours.

Drain and then grind in a wet grinder until it turns smooth. If needed add 2-3 tsp water for smoother grindling.

The consistency of the batter can be a bit coarse.

Cover & allow the batter to ferment overnight.

Before preparing the idli, add salt and the curds to the batter and mix well.

Heat water in a steamer.

Pour the batter in greased idli moulds.

Place in the steamer or electric cooker.

Steam the idlis for 8-10 minutes or till they are cooked.

Serve sama ke idlis hot or warm with coconut chutney.