These South Indian steamed rice cakes can be eaten any time of the day. They are often paired with sambhar and coconut chutney. The mix is a blend of rice, urad dal and salt. The mix is usually combined with water, but plain yogurt can be added to make a thicker batter. You may also add pieces of green chillies, ginger and chopped curry leaves for added flavor.

Step 1: Add 200g of Aachi Rice Idli Mix to 300 ml of water and 120g of sour curd to form batter. Keep aside for 5-10 mins. Step 2: Steam batter in idly cooker or vessel for 10 minutes on medium to high flame. Step 3: Serve hot with Coconut / Tomato Chutney.
Ingredients
Rice, Black Lentil, Fenugreek, Salt, Raising agent (E500(ii)) – Sodium bicarbonate , Acidity Regulator (E296) – Malic acid.