4 cups idli rice
1/2 cup raw rice like sona masoori
1.5 cups urad dal broken or whole doesn't matter
1 spoon methi seeds
wash and soak first set together in one vessel and second set together in one vessel
refrigerate over night
grind urad mixture first with as little water as possible, so that it is a thick smooth paste
grind rice mixture now , dont add too much water add only as needed. Add the rice batter to the batter you got by grinding urad mixture
mix nicely with hand not with a spoon. add salt as per your taste and leave batter in a closed space, best bet is your wooden counters... to rise. During summer even if you leave it on table the batter will rise. Say for about overnight or 6-8 hours
The way to test if the batter has risen is by using a spoon, if you dislodge the batter it will be have a spongey texture rather than the thick batter you ground.
before preparing idli spray idli mold with pam, then add say about 1.5 cups of water to batter to thin out.(This is needed only if you have very thick batter if you have moderatly thin batter , dont add this water amount). Ladle the batter into idli mould and steam for 15 minutes
Yummy idli ready
Note: Make sure you dont add too much water during grinding as thin batter will lead to bad idilis.