Measure each ingredient as per the above measurement and keep separately. Soak rice, urad dal with fenugreek seeds in water each separately for at least 2 to 3 hours.

Then drain water from urad dhal, fenugreek seeds and add it to the grinder. While adding urad dhal take care the grinder doesn't get stuck. Sprinkle water then and there and grind it for 40 minutes in total. It is always better to stand near at least during the final stage till the proper consistency is reached. Keep sprinkling water in between at regular intervals. The batter should be light and fluffy.

Collect the urad dal batter in a container(big enough to hold the fermented batter). Now drain water from rice and add it to the grinder, sprinkle little water and start grinding. Grind it for 30 minutes on the whole, keep adding water in between. Grind it smoothly with a slight coarse texture. The rice batter should be slightly thicker than urad dal batter.

Now take the rice batter, urad dal batter, add salt and mix well. Keep aside in a warm place to ferment well for at least 10 - 12 hours. Can you see the fermented batter with a porous look? If you see the batter would have raised well and now your idli dosa batter is ready to use.

Take a ladle full and add it to the idly pan and steam it for 10-12 minutes. Sprinkle little water and carefully slide around the edges to take the idli.

Hot soft idlis ready to be served. I have tried my best to explain the making of idli, dosa batter. Have included the tips I got from amma too, do feel free to mail me your queries if you have any.