Wash rice two to three times, clean and soak in fresh water for at least two to three hours. Wash and soak the dal also for a similar time. Add the methi seeds to the soaking dal. Drain and grind the rice to a slightly coarse texture and dropping consistency. Drain and grind the dal, sprinkling water as required to a smooth and spongy batter. Mix both the batters with salt with hand, thoroughly in a whipping motion. Keep the batter in a large vessel, close tightly and rest the batter in a warm

Place for at least 24 hours. Mix the batter well and pour into lightly oiled idly trays and steam for about ten minutes. Dip a toothpick into the idli to check if done. Remove from the steamer, sprinkle water on the idli and remove from the moulds. Keep it covered in a moist cloth till serving time.

Drain and grind the rice to a slightly coarse texture and dropping consistency. Drain and grind the dal, sprinkling water as required to a smooth and spongy batter.
Mix both the batters with salt with hand, thoroughly in a whipping motion. Keep the batter in a large vessel, close tightly and rest the batter in a warm place for at least 24 hours.
Mix the batter well and pour into lightly oiled idly trays and steam for about ten minutes.

Dip a toothpick into the idli to check if Done. Remove from the steamer, sprinkle water on the idli and remove from the moulds.
Keep it covered in a moist cloth till serving time.