Wash the udad dal well under running water.

Soak the udad dal and fenugreek seeds in 3 cups of water for at least 4 hours.

Soak the idli rava in 2.5 cups of water for at least 1 hour.

Drain the water from the soaked udad dal and save the water. Use this water when grinding the udad dal or idli rava.

Drain all the water from the soaked rava and squeeze out excess water.

First, grind the soaked udad dal and fenugreek seeds first in a mixer-grinder till it forms a thick and smooth batter. If needed, use the water drained from the soaked udad dal.

Transfer the batter out in a large vessel.

Grind the drained and squeezed rice rava with a little of the water from the udad dal to a thick smooth paste.

Add the idli rava batter to the udad batter.

Add salt to the batter.

Use your hand to thoroughly mix the two batters together.

Ensure that the vessel is only about 1/2 filled because the batter will rise quite a bit after fermentation.

Cover the vessel and set aside in a warm place to ferment for at least 8 hours.

As the batter is fermenting and after it has fermented, do not mix it.

Remove the weight from the lid of the pressure cooker.

Add enough water to the pressure cooker for the steam to build.

Do not place the lid on the cooker.

Set the heat on high and let the water simmer.

Lightly grease each slot in the idli mould.

Scoop the fermented batter into each slot till it is just full. Do not mix the batter. Just scoop it as is into the idli mold.

Place the idli stand in the cooker.

Close the lid and let it steam for 8 to 10 minutes. I turn off the flame when I am able to detect the aroma of idlis in the steam.

Turn off the heat and let the idlis rest for about 10 minutes.

Open the cooker and take the idli stand out.

Use a small sharp knife to gently loosen the idlis from the mold and remove each idli.

Serve hot soft white idlis with Sambar, Senaga Pindi Pachadi, Coconut Chutney, Molaga Podi, or Nimmakaya Kharam.