Soak rice and dal separately for 6 hours or more. Grind them separately. Add cooked rice to the raw rice while grinding. Grind to a smooth and a thick batter.
Add salt and leave it to ferment for over 8 hours. Put water to boil in a vessel or an idli cooker. Grease the idli plates. Add a spoonful of the batter into each depression of the idli plates.
Steam these for a good 15 minutes or a little more covered with a lid. Do not open the lid to check in between. The steam should not be allowed to escape in the midst of steaming.
After switching off the flame, wait for about 5 minutes more before you open the lid. Serve these fluffy idlis with sambar and coconut chutney.
