Soak Dal + rice for 5-6 hours, grind into smooth paste by adding little water. Keep overnight for fermentation.

After fermentation, add salt and whisk properly, and add water as per requirement. Grease moulds and put steamer to the flame by adding sufficient water. Allow forming steam.

Add Idli batter on each grease moulds and put inside steamer and steam for 10 - 12 minutes.

Let it cool for a few minutes and then de mould. Idli is ready. Serve with sambar.