​​Ingredients:
Parboiled ponni rice: 2 cups
Urad dal: 1 cup
Cooked rice: 1/2 cup
Fenugreek seeds: 1/2 tsp
Salt: to taste

Preparation Method:
Idli batter recipe
Wash and clean dal and rice
Soak dal, rice and fenugreek seeds in water for 6-8 hrs.
Grind the dal (with the water used for soaking it) into fine paste. It should be frothy and thick.
Transfer it to a tall vessel.
Now grind soaked rice and fenugreek seeds along with the cooked rice.
Add water as necessary.
The batter should not very thick and not too watery.
Mix it with ground urad dal.
Add salt and mix thoroughly.
Allow it to ferment for 12-18 hrs.

To cook fluffy soft idlis
Grease the idli mould with little cooking oil (preferably gingelly/sesame oil)
Pour the batter in the mould and cook it for 13-15 minutes.
Do not cook the idlis for more than 15 mins, else they would turn hard.
To cook idli in pressure cooker
If you do not have idli cooker, then you can use idli mould in normal pressure cooker too.
Do not put the whistle and cook the idlis for 12-15 minutes.
To serve the idlis
After you swtich off the stove, wait for 3-5 mins and then open the cooker and remove the idlis.
Serve yummy idlis with chutney/sambar or milagai podi.