Idli rice - 2 cups
Methi/Fenugreek/Vendhayam - 2 tbsp
Salt to taste
Wash and soak rice and methi together for 4 to 5 hours.
Grind this using a wet grinder or mixi to a semi thick smooth fluffy batter.
Add salt mix well and leave it to ferment overnight.
Next day beat the batter well ,grease Idli plates pour a ladle of batter and steam till cooked.
For dosa dilute the batter and make dosa.
Serve hot with any chutney you like.
a) Use wet grinder to get best result.
b) If the batter is not fermented well then your idli will not come out good.
c) This Idli will not be as soft as the regular Idli.
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