First, rinse idli rava in a strainer. Soak in water for 5-6 hours or overnight.
Rinse urad dal, methi seeds, & poha in a strainer under running water & then soak all together in a bowl for 8 hours.
Drain the water, then transfer the idli rava to a blender. Grind to a smooth paste by adding a little cold water gradually.
This is what it should look like.
Pour the batter into a bowl. Then drain the water from urad dal, methi seeds, and poha.
Transfer to blender and grind similarly. The dal should fluff up and fill the grinder. Pour the batter into the bowl & add salt.
Mix both of the batters with your hand. You can also use a wooden spoon. Add a little water if it is too thick.
Place the (uncovered) bowl in a warm, dry area for 8 hours or overnight. If the dough has not risen, then allow it to sit for a couple more hours.
Transfer to refrigerator until ready to use.
Remove from refrigerator when ready to use. Grease the idli molds.
Add a little water to the bottom of the Idli cooker, Instant Pot, or pressure cooker. Then place the idli plates on top. Steam them for 10-11 minutes.
Leave the idli in the molds for 4-5 mins. Sprinkle a little water to loosen the idlis from the molds.
Idli is best served warm. For more Indian recipes, visit Cookilicious.com!
Homemade Idli Batter