• Wash Idli Rava and dal seperately and soak in enough water. Add fenugreek seeds in soaked dal.
• Soak for 3-4 hrs.
• Wash Poha/flattened rice flakes 1-2 hrs before grinding batter.
• When ready to grid, drain water from rava, dal and poha.
• Add dal, poha and Rava , leave about 1/4 rava. Squeeze water from Rava using hands.
• Add about 1.2 cup water to dal rava mix and grind to smooth paste. The batter should be nice fluffy.
• Add rest of rava and mix the batter lightly with hand.

Fermenting batter in Instant Pot(I.P)

• Transfer the batter to inner pot of Instant Pot. Plug-in I.P
• Set the setting to Yogurt Mode for 10 hrs(summers about 8 hrs)
• Close the lid or cover with a glass or steel lid.
• After the set timing, check for the fermentation of batter. It should double up and bubbly.
• If it is still not done, set the Yogurt Mode On again for 2-3 hrs.
• Once fermented use for making Idlis or keep in refrigerator. If required transfer the batter to other container and refrigerate. Do not over mix the batter.
• Use fresh batter for making Idlis and left over batter, for dosa or uttapam.

Fermenting Batter in Oven

• Pre-heat oven to 200F , leave the door open for few minutes.
• When it is when not hot keep the container of batter with a plate under it, to avoid mess if batter overflows.
• The vessel should be big enough to hold risen batter.

Steaming Idli

• Brush Idli plate with oil(use any good plant based oil)
• Put the steamer pot filled with water,till the marked level, on gas-stove at medium heat. Wait till the water boils.
• Meanwhile transfer Idli batter in Idli mold. Once water starts boiling, keep Idli plates in steamer and cover the pot and let it steam for 10-15 minutes.
• Check if the idlis are done switch off the gas, let it stand for few minutes then take out idli stand.
• Again keep it on counter for a couple of minutes and then take out Idli for the molds, You can use spoon to gently take out, if idlis are sticking to plate.
• Serve with Chutney or Sambhar!!