Wash and soak the green grams in water for about 4-6 hours or until they have bloomed
Wash and soak the skinless black gram or urad dal for about 2 hours
Grind both the soaked lentils (separately), along with the peppercorns, to a fine, smooth paste. Use as little water as you can
Mix both the pastes together, well, cover it and leave it to ferment for 3-4 hours
After, 3-4 hours, add salt and give the batter a good mix
Grease idli moulds with some cooking oil and pour the lentils batter in them. Fill only 3/4th of the moulds
Steam them in an idli maker or a pressure cooker (without the whistle) for 12-14 minutes
De-mould and serve hot with some spicy, tangy peanut chutney!
