| Rinse all the ingredients with water. |
| Soak the dal, rice and poha in water with fenugreek seeds. Let it sit for 6-7 hours. |
| Grind this mixture and add some water to it. Add a cup of ragi and some water to achieve the desired consistency. |
| Add salt to it and mix well. |
| Keep the batter aside for 8-9 hours for it to set perfectly. |
| Check for a rise in the level of the batter. If a significant rise is visible, your batter is ready for idli-making. |
| For quick idli-making, use idli stands. (a quick trick to know if your idlis are ready – pierce the sides of the idli with a knife. A clean knife signifies that idlis are ready.)Dip a spoon in water and slide it through the idlis for quick removal.Serve hot idlis with sambar (see below sambar recipe) |
