Take the lentils in a wide bowl and rinse it well with enough water. Then soak using fresh water for about 3 hours. Then drain all the water and transfer the lentils to mixer. Grind it to soft, fluffy batter adding a cup of water.

The lentil batter should be light, fluffy and airy. Transfer it to a wide container.

Next, rinse the idli rava with enough water and soak for about 15-12 minutes. The idli rava would absorb water and it's volume get increased.

Take a handful of soaked idli-rava and squeeze all water. Add it to urad dal batter. Repeat the process and include all the idli rava soaked.

Next mix gently and keep it covered for 8 hours. The batter would ferment nicely by then. Next, add salt and give a nice mix.

Take the idli plates and grease the mould with some oil. Pour the idli batter in each depression and place it in idli-steamer.

Steam it for about 10-15 minutes. Insert a toothpick and check for done-ness. Then carefully remove the idli using a spoon.

Soft and fluffy idli is ready to serve. I served them in Udupi style with tovve and coconut chutney.

Lentils should be ground to fluffy, smooth batter. Add water incrementally while grinding.

if you have wet grinder, use it for grinding the lentils. Because wet grinder gives nice volume to the batter.

Idli rava should be soaked before using. Do not use dry rava as it is.

Idli batter should be thicker than dosa batter consistency.

Keep the batter in warm place for good fermentation.

After fermentation, if you find the batter overly thick, include some water.