Soak both rice, urad dal & methi seeds, as we soak for the regular idli. You can soak together and grind too, I have tried both ways, but I prefer soaking separately and grinding separately as I do for the regular idli. This way it comes out really good with full flavour. If you are comfortable soaking together and grinding, then you can do so, but the texture comes a bit denser than grinding separately. Either way, grind it coarsely.

Mix and keep in a large vessel overnight for fermentation.

Before making, spoon the batter using ladle and mix required salt and the items given under ‘To temper’ table as needed and mix gently. Do not over mix. Boil water in idli pot and I used my cooker inner vessel, lined with a aluminium foil at the bottom. You can use banana leaf if you have too. This makes easy for taking out the idli after steaming. You should grease the vessel as well. Pour batter to it, say 1 & ½ inches height.

Steam for 15 – 20 mins until the tooth pick (or a knife) inserted comes out clean. Let it be for a minute aside and invert in a clean platform. You can run a knife through the sides to make it easy for the idli to come out when you invert.

I used a big coffee filter’s bottom. You can use a steel tumbler too, to cut out. But you should be ready to eat the left outs from the cut. Apparently, you can also grease mini tumblers and line it with either banana leaf or mandharai leaves (traditional) and pour batter inside to fill ¾th and steam it.