No one says no to Idli recipe. If you enter any of the restaurants in Tamilnadu the first recipe in menu card/board will be Idli. People most expectation from the Idli is that it should be very soft. To make the soft idli's restaurants followed few additional ingredients from a few years back. Some used to any one of the cooked rice, puffed rice, unskinned cluster beans, baking soda, etc. But the traditional way of making idli is with just three ingredients rice, skin removed black gram(urad dal), little fenugreek seeds and the batter will be made using the stone grinder (Attukkal). Idli is very good for health because the batter is fermented with useful bacteria. Ok, let's prepare the batter for Idli/Dosa.


Idli Rice - 4 cup
Urad dal - 1 cup
Fenugreek seeds - 2 tbsp


Mix all the ingredients together and wash two to three times to remove the outside starch.

Add enough water such way that ingredients completely immersed. Soak this mix for 6 to 7 hours.
Remove the excess water after 7 hours then add into running wet grinder spoon by spoon(large spoon called Karandi). Add water also gradually. Running grinder is needed to maintain your grinder for longer life). If your quantity is very less, you can use your mixer grinder as well for just 5 minutes
Close the wet grinder and for let it run for 15 to 20 minutes to make the batter. Often just swipe the sides of the grinder vessel using a spatula to make sure all the grains remains not sticky.

After 20 minutes, transfer the batter into a bowl(Aluminum vessel is preferred). You can use your spatula to transfer. Using clean hand also absolutely fine since your palm itself has lot medicinal benefits. Use little bit big size bowl since the batter will rise during fermentation.
Close the bowl for 8 hours for fermentation.
After 8 hours just add salt as required and make Idli.
If you want to make dosa, just add little bit water to release thick consistency of the batter and make dosa.
It's easy friends. Try at your home and post your commands and suggestions.