Wash grain 2 to 3 occasions, neat and absorb freshwater not less than 2 to 3 hrs. Wash and soak the dal also for the same time. Add some methi seeds towards the soaking dal. Drain and grind the grain to some slightly coarse texture and shedding consistency. Drain and grind the dal, sprinkling water as needed to some smooth and spongy batter. Mix both batters with salt with hands, completely inside a whipping motion. Keep your batter inside a large vessel, close tightly and rest the batter inside a warm place not less than 24 hrs. Mix the batter well and pour into gently oiled idly trays and steam for around 10 mins. Dip a toothpick in to the idli to see if done. Remove in the steamer, sprinkle water around the idli and take away in the moulds. Ensure that it stays covered inside a moist cloth till serving time.
Step Two
Drain and grind the grain to some slightly coarse texture and shedding consistency. Drain and grind the dal, sprinkling water as needed to some smooth and spongy batter.
Step Three
Mix both batters with salt with hands, completely inside a whipping motion. Keep your batter inside a large vessel, close tightly and rest the batter inside a warm place not less than 24 hrs.
Step Four
Mix the batter well and pour into gently oiled idly trays and steam for around 10 mins. Dip a toothpick in to the idli to see if done. Remove in the steamer, sprinkle water around the idli and take away in the moulds.
Step Five
Ensure that it stays covered inside a moist cloth till serving time.
