- 3.5 cups of Ponni Boiled Rice
- 1/2 cup of Ponni Raw Rice (you may substitute this with 1/2 cup
of long grain rice
- 1 heaped cup of Washed Whole Urad Gota Dal (the round washed urad)
- 1 tbsp of Methi seeds

1. Take Ponni Boiled Rice and wash it. Keep aside.

2. Take Ponni Raw Rice (long grain rice) and wash.

3. Combine both the rices and soak in enough water for atleast 6
hours.

4. Take Whole Urad Gota Dal (the round washed urad). This whole
urad gives more fluffiness to the idli than the regular spilt
urad dal. Wash and Soak in enough water for atleast 5 hours. 

Soak Methi seeds along with the Urad dal.

5. To grind: Grind the Urad dal by adding little water in
intervals and stirring until soft (usually takes about 1/2 hr to
40 min in my ultra grinder). After the urad batter is smooth keep
aside.

6. Then grind the rice mixture in the grinder by adding enough
water (consistency is usually sligthly thinner than urad batter).
Grind almost smooth for about 1/2 hour or 40 mins.

7. Combine both the batters, add enouugh salt and beat well with
your hand. As you beat you should air bubbles in the batter.

8. I usually preheat my oven for about 10 minutes. Turn off oven
and keep the batter in there for fermenting.

9. After about 6 to 8 hours, use this batter to make soft and
spongy idlis. Serve hot with Coconut chutney or Sambar.
Hope this helps.

Friends, please let me know if you have any questions and I will
be happy to answer them for you :-)