Idli

4 cups idli rice

Rinse rice.

Add water to the rice. Cover and keep the rice soaked for 2 to 3 hours, I usually soak it overnight.

1 and 1/2 tsp fenugreek seeds

Rinse the fenugreek seeds and soak it in water for 2 to 3 hours, I usually soak it overnight

1 cup whole or split urad dal
3 cups water

In a separate bowl, rinse and wash urad dal for couple of times. Soak urad dal separately in 3 cups water for 15 minutes.

Use the same water used for soaking urad dal for grinding.

Add 1 cup urad dal soaked water to the grinder. Drain and keep the remaining water to add it later.

Add the urad dal and fenugreek seeds and grind until smooth, add all the remaining 2 cups of water while grinding. Once the dal is fully ground (grind for 30 minutes), the batter should be fluffy, then take out the batter in a bowl and keep aside.

3 cup water

Add 1 cup of water to the grinder, before adding rice. Add rice little at a time.

Grind the rice little coarsely not smoothly(grind for 20 minutes), add the remaining 2 cups of water little at a time. Once the right consistency is reached, transfer to the same bowl where you have taken out the urad dal batter.

2 tbsp salt

Add salt and mix well. Close the bowl and keep aside for overnight and allow it to ferment. After fermentation, the batter will become double in quantity. Mix well before you make idli.

Taste Note: Tastes AWESOME and Idlies are SOFT.
Yields: 56 idli's and 3 dosas.
Note: 6 Idlies are more enough for 1 person. I made idlies for 3 days and didn't add any water for idlies on all 3 days, just while making dosa, added little water.

Simba's ratio:

1 cup urad dal

1 tbsp fenugreek seeds

Soak them together.

3 cups idli rice

Soak

1 and 1/2 tbsp salt