Prepare a check list to make sure that you have all required ingredients.
Soak rice, urud etc at least for 6-8 hours. Grind the urud plus methi first with enough water. Check the batter now and then. Do not make it thin. When it is soft, slippery and silky it is ready to be transferred to a container.Soak oats in boiling water for 30 minutes or so.Grind it along with the soaked rice. Rice batter does not have to be smooth as urud.
Mix the two batters thoroughly with a ladle. If you do not want to make idlies on the same day, you may ferment it overnight. I like to make it on the same day. Then add I packet of active dry yeast, mix. Keep it in a warm place. If you prepare the batter in the morning you may be able to make idlies for lunch. When it is nicely fermented, the batter level nearly doubles. Make sure that you have a big container so that the batter does not over flow and make a mess. Keep water in your idli cooker
Turn on the stove-high heat,
Grease the Idli plates; the amount of batter in each mould depends upon the size of the mould. I fill it up with ½ cup.
Stack the plates as shown in the image. When water is boiling in the cooker, place the idli stack inside the cooker, close the lid. It takes about 10 minutes to cook. Turn off the heat. Check the idli, when you insert a knife in the idli, it should come out clean.
In my cooker, I make 16 idlies (approximates 3 in. diameter. When idlies come to room temperature remove them from the idli plate. Idlies st will come off smoothly and nicely.
Taste it to make sure that all is well with the idli
Serve with your favorite chutney or sambar.
