Wash the Daal thoroughly in a medium bowl until the water runs clear.
Soak covered in 2-3 cups of water & the Methi Seeds for about 2 hours.
Place the Idli Rava in a large bowl.
Add 4-5 Cups of water & let it soak covered for about 2 hours as well.
Drain the water from the Daal & the Idli Rava.
Grind the Daal along with the Methi Seeds & 3/4th cup of fresh water.
Mix it with the Idli Rava. Mix well.
Cover with a tight lid or Cling Wrap & leave it to ferment overnight or 8-10 hours.
Note: During hot summers the batter may rise in just 4 to 5 hours & during winters it may take up to 16 hours or so.
Add Salt when ready to cook.
Heat water in an Idli Steamer/Large Pot/Pressure Cooker/Instant Pot.
Check the level of water. It should not touch the lowest Idli mold/plate.
Grease the Idli molds lightly with oil.
*Use a basting brush for convenience.
Pour ladleful of batter in the greased Idli molds.
Place in the Idli Steamer/large Pot/Pressure Cooker/Instant Pot carefully when the water comes to a boil on high heat. Cover.
Reduce heat to medium.
Steam for 15 minutes.
Note: 1) If using a Pressure Cooker do not use the weight/whistle. If you do, your Idlis will be hard as rocks.
2)If using an Instant Pot, select the Steam mode & use a glass lid.
When done, take out the Idli Stand carefully & use a thin plastic or silicone spatula to unmold the Idlis.
Serve hot bottom side up with Sambar & Chutney.
