1. To 1 cup of Eastern Idli podi, add 1 and quarter cup of water and a tsp of curd. Add 1 tbsp cooked rice (pasted) for best results.
2. Mix well to make smooth, lump free batter. Keep aside for 10-12 hours. Add salt to taste and mix well. If required add a pinch of baking powder.
3. Pour the batter in an idli maker and steam cook till done.