Wash and soak urd dal and rice in separate vessel minimum 4-5 hours. After that first grind rice in the food processor or mixer grinder. I use one of these because I still don’t have space for wet grinder. Rice paste will be little coarse to touch.

In the same grinder add urd dal and grind it to smooth paste. When it is very fine and smooth to touch remove the batter and mix it along with rice batter. Add salt mix it well and set aside to ferment overnight during winters and 5-6 hrs in summers.

The next day, after fermenting, stir the batter well if it is too thick add little bit water and adjust the consistency.

Grease the idli pan and with the help of ladle pour idli batter in idli pan, stack all the plates like this

Place it in a pressure cooker or idli cooker with little water take care that water should not touch idli pans plate otherwise idlies on lower plate may become soggy. If you are using pressure cooker don’t forget to remove the weight as I did ;) when I made idlies for the first time,or else steam them in a steamer.

To check them prick a fork in the middle if it is clean idlies are done after cooling them for 3-4 minutes take them out of pan with a spoon and serve hot with Sambhar and coconut chutney or make veggie fried idlies like I do.