Sorry it took so long to get back to you--was just thinking yesterday, I should check in and see if anyone had questions about my instructions.
Aren't you in Cali, Sherry? If you have a Whole Foods Market close to you-they have everything. The lentils and spices are over in the bulk section.
The idlis & dosas I mentioned as accompaniment are made from the same basic "batter". They grind raw urad dal( which is the small, black on the outside/white on the inside split lentil) with water in a blender to a smooth consistancy, then add rice flour. Then it is left out in a warm room(no problem for their climate) to ferment overnight. It will almost double. It is then thinned if necessary to a medium batter. If they are making dosas, it is ladeled onto an oiled hot grill, or in a special flatish,wokish pan. The resulting *pancake* is very thin, crispy on the top & edges, yet kinda chewy in the center--they are heaven. They can sometimes be 12 " across and they are folded over with a smear of cooked potatoes, onions & spices inside, and are then called Masala Dosa. Unfortunately(for me here, although, now I am thinking of trying to find the steamer and have it sent here...) the idlis need a specially made, molded steel plate set that stacks in a pot over boiling water to be steamed. It's the same runny batter, just steamed in these molds.
If you go to my webpage on Flickr, you can see one of the best ones I had the last time I was in India-at a small little veg restaurant on the road. At my friends home they made them in a small saute pan.
cyas in the late Summer--happy juicing!!!